What you’ll need:
Some beautiful, seasonal fresh asparagus - about half a big bunch
Rinsed, trimmed and cut into bit sized pieces
Assorted, colourful radishes and beets, sliced very thinly (carefully use a mandolin if you have) I used kohlrabi, radishes, one golden beet and cucumber
Assorted fresh herbs, I used mint, Italian parsley and loads of dill. Cilantro
Some pita torn into small pieces
Olive oil, lemon juice and zest, salt and pepper.
OPTIONAL: Crumbled feta or a dollop of labneh
Boil some water and blanch your asparagus for 2 mins max. Drain and refresh under cold water. You should have a nice bright vibrant green! Set the asparagus aside and using a mandolin (or sharp knife) thinly slice your veggies. Roughly tear and shred up your herbs and in a large salad bowl toss all the veggies and herbs together. Drizzle with some lemon juice and olive oil.
Heat up a tiny bit of olive oil in a frying pan and fry the pita chips until crispy, seasoning with the sumac.
When the pita chips have cooled off, gently toss them into the salad. Top with loads of lemon zest, more fresh herbs salt, pepper and more sumac!
Add crumbled feta, goats cheese, yogurt or labneh and enjoy!