Get fresh and wholesome: asparagus, broad bean and pitta fattoush salad

Jazz up this month of weather change with this Middle Eastern bread salad. March sees the first shoots of asparagus emerge here in South West France so what better way to honour the arrival of these colorful, fragrant young vegetables than this wonderful salad.

Ingredients :

• 2 stale pittas or 2 large flatbreads, torn into 2cm chunks

• 4½ tbsp olive oil

• 1 bunch of asparagus (about 250g)

• 1 garlic clove crushed

• ½ lemon zested and juiced

• 1 tsp dried mint

• 1½ tsp sumac plus a pinch to serve

• 1 tbsp red wine vinegar

• 200g broad beans double-podded (pop each bean out of its skin)

• 200g radishes quartered

• 200g ripe tomatoes cut into chunks

• ½ cucumber deseeded and finely sliced

• 3 spring onions finely sliced

• 20g parsley leaves picked and stalks finely chopped

• Some crumbs of feta or goats cheese (optional)

Recipe

• step 1

  Heat the oven to 200C/180C fan/gas 6. Toss the bread with 2 tbsp of the olive oil and season. Arrange in a single layer on a large baking tray. Toast in the oven for 10-12 mins, stirring halfway through, until golden and crisp. Remove and set aside to cool slightly.

• step 2

  Trim the asparagus and finely chop the ends. Heat ½ tbsp of the oil in a frying pan over a medium heat. Tip in the chopped asparagus ends and cook for 5-7 mins until browned and crisp, then remove to a plate using a slotted spoon. Stir in the garlic, lemon zest and juice, mint, sumac, vinegar and the remaining 2 tbsp oil, then tip into a large bowl and season.

• step 3

  Bring a pan of salted water to the boil. Cut each asparagus spear into three pieces and tip into the boiling water along with the broad beans. Cook for 2 mins, then drain and plunge into a bowl of ice-cold water. Leave for 5 mins then drain well and arrange on a clean tea towel to dry.

• step 4

  Add the beans and asparagus spears to the bowl of dressing along with the radishes, tomatoes, cucumber, spring onions, parsley leaves and stalks and the croutons. Toss well to coat and arrange on a platter. Sprinkle over the crispy asparagus ends and a pinch of sumac or add some crumbs of goats cheese or feta for an added bite. Serve straightaway.

About the author

Emma studied food and nutrition before focusing on furniture and design history at university in Manchester.

With over 20 years in senior product design and communications roles, she has ghostwritten for publications including The Times, Business Insider and The Financial Times.

In 2024, she and her husband, Craig, founded Maison d'Aquitaine to provide sustainably made kitchens for traditional French homes. They have lived in France with their children since 2011.

Emma is a vegetarian at home and a pescetarian in French restaurants! In her spare time, she works with the Dordogne-based animal charity, Phoenix Association.