Summer salads: Fattoush with broad beans recipe

A Middle Eastern bread salad with a twist. Add the toasted pitta bread at the last minute to prevent it from getting too soggy when it soaks up the dressing. The cumin dressing can be spiced up a little by adding extra cayenne pepper. Serves 4 2 pitta breads, torn into 2-3cm pieces 100g lettuce (cos or little gem), shredded 1 small cucumber 4 radishes, trimmed and sliced 100g broad beans, blanched 10 cherry tomatoes, halved 50g feta, crumbled For the dressing 6 mint leaves, chopped 6 tbsp extra virgin olive oil 1∫ tbsp red wine vinegar 1 tsp cumin seeds, toasted and crushed 1 pinch cayenne pepper Salt and pepper 1. Toast the pitta bread pieces in a medium oven until they are just crisp (this should take about 5 minutes). 2. Mix the dressing ingredients together. 3. Peel and deseed the cucumber. Quarter lengthways and cut into 1–2cm cubes. 4. Toss the salad ingredients and bread together with the dressing and sprinkle with the crumbled feta.