Na'ama's fattoush

Ingredients

400 ml	Buttermilk, or 200g Greek yoghurt and 200ml full-fat milk
2 loaves	Turkish bread, flat, or naan (Main)
3	Large ripe tomatoes, cut into 1.5cm dice
100 g	Radishes, thinly sliced
3	Lebanese cucumber, peeled & chopped into 1.5 dice
2	Spring onions, thinly sliced
25 g	Flat leaf (Italian) parsley, roughly chopped
2 cloves	Crushed garlic
1 Tbsp	Dried mint
3 Tbsp	Lemon juice
60 ml	Olive oil, plus exrra to drizzle
2 Tbsp	White wine vinegar
¾ tsp	Freshly ground black pepper
1 ½ tsp	Salt
1 Tbsp	Sumac powder, according to taste, to garnish

Directions

1. You could skip the fermentation stage and use buttermilk instead of the combination of milk and yoghurt.
2. If using yoghurt and milk, start at least three hours and up to a day in advance by placing both in a bowl.
3. 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.
4. Tear the bread into bite-sized pieces and place in a large mixing bowl.
5. Add your fermented yoghurt mixture or commercial buttermilk, followed by the rest of the ingredients, mix well and leave for 10 minutes for all the flavours to combine.
6. Spoon the fattoush into serving bowls, drizzle with some olive oil and garnish generously with sumac.