Na'ama's Fattoush

Ingredients

• 0.8 tsp pepper black freshly ground
• 3  cucumbers mini peeled chopped (9 oz / 250 g in total)
• 1 tbsp mint leaves dried
• 1 oz g flat-leaf parsley coarsely chopped
• 2 large naan breads stale
• 2 cloves garlic crushed
• 2  green onions thinly sliced
• 3 tbsp juice of lemon freshly squeezed
• 0.5 oz g mint fresh
• 0.3 cup ml olive oil 
• 3.5 oz g radishes thinly sliced
• 1.5 tsp salt 
• 1 cup g greek yogurt and) whole
• 1 tbsp sumac powder to taste
• 3 large tomatoes cut into 2/3-inch / 1.5cm dice (13 oz / 380 g in total)
• 2 tbsp citrus champagne vinegar 

Equipment

• bowl
• whisk
• mixing bowl

Directions

1. If using yogurt and milk, start at least 3 hours and up to a day in advance by placing both in a bowl.
2. Whisk well and leave in a cool place or in the fridge until bubbles form on the surface. What you get is a kind of homemade buttermilk, but less sour.
3. Tear the bread into bite-size pieces and place in a large mixing bowl.
4. Add your fermented yogurt mixture or commercial buttermilk, followed by the rest of the ingredients, mix well, and leave for 10 minutes for all the flavors to combine.
5. Spoon the fattoush into serving bowls, drizzle with some olive oil, and garnish generously with sumac.
6. Yotam Ottolenghi owns an eponymous group of restaurants with four branches in London, plus a high-end restaurant, Nopi, also in London. His 2011 cookbook, Plenty, was a New York Times bestseller. Sami Tamimi is a partner and head chef at Ottolenghi and coauthor of Ottolenghi: The Cookbook.