Cherry, pistachio and feta fattoush

Heat the sunflower or vegetable oil in a frying pan over a medium-high heat and, when hot, fry the flatbreads, in batches if needed, for 3-4 minutes, until golden, then drain on a plate lined with kitchen paper.

In a bowl, make the dressing by combining the lemon juice with a pinch of salt and ¼ tsp sumac; whisk in the olive oil, then set aside. In a large bowl, combine the lettuce, cherries and radishes; season and set aside for 20 minutes. When ready to serve, add the herbs, feta and pistachios to the lettuce mixture. Break the fried bread into rough pieces and add to the bowl with the dressing. Toss together, transfer to a platter and sprinkle with the remaining sumac.