A fresh summertime peach salad recipe shared by our friends Pasetti and Boote

“This is our take on a classic fattoush. Most ingredients can be bought in a middle eastern/Turkish supermarket. Be sure to get the thin flatbreads called khubz, not the fatter pide. If not you can use a white pitta bread. ”

Recipe : Max Pasetti Photography : Silkie Lloyd

Serves 4 as a starter

2 large ripe peaches, white or yellow cut into 2cm chunks

1 cucumber peeled, quartered lengthways, seeds removed and cut into 2cm chunks

120g cherry tomatoes halved

1 handful mint leaves roughly chopped

1 handful flat-leaf parsley leaves roughly chopped

2 spring onions thinly sliced using the greens

3 thin flatbreads /pitta bread

50g melted butter or olive oil

25ml red wine vinegar

25ml lemon juice

25ml pomegranate molasses

50ml extra virgin olive oil

2 tsp za’atar

Salt and pepper

Heat the oven to 180°

Peel the flatbreads carefully in half so you are left with thin pancake-like pieces. Brush with the butter, (use oil if you wish to keep vegan), and sprinkle with a little salt.

Toast in the oven for between 2-5 minutes until crisp but not too dark as they will taste bitter. There are always a few casualties so don’t take your eye off the ball.

Next make your dressing by mixing the za’atar, molasses, vinegar, lemon juice, oil, and a good pinch of salt and pepper.

Mix all the ingredients gently together in a bowl until they are all fully dressed, adding a little more salt and pepper if needed and adding the crispbreads last to retain their crunch.

Enjoy outside with friends!