Denise says:

  • Sumac is a red sour spice made from dried ground berries. With this spice which is also available in your local supermarkets, I made this tasty salad.  To make ahead, you can cook, then chill the lentils and bake the pita bread and store in an air tight container.
  • Preparation Time: 35 minutes
  • Cooking Time:  25 minutes   Serves: 6


  • 200g puy lentils
  • ~
  • 3 large pita breads – cut into triangles
  • 2 tablespoons olive oil
  • 1 teaspoon sumac
  • ~
  • 300g fresh raspberries
  • Juice 1 lemon
  • 2 teaspoons honey
  • 100ml olive oil
  • 1 cucumber – finely sliced
  • 1 red onion – thinly sliced
  • Bunch of fresh mint
  • 300g smoked trout – flesh flaked
  • 150g soft goat’s cheese
  • Salt and freshly ground black pepper – to taste


  1. Heat the oven to 200C/ 400F / Gas mark 6.
  2. Put the lentils in a saucepan of 750ml boiling water and cook gently covered for 25 minutes. Drain and cool when cooked. Set aside.
  3. Brush the pita bread with olive oil and sumac. Season with salt and pepper.
  4. Bake for 10 minutes or until crisp. Set aside.
  5. Crush half the raspberries in a bowl with lemon juice and honey. Season and whisk in 50ml olive oil to make a dressing.
  6. Put the lentils, pita bread, cucumber, onion and mint, the remaining raspberries and fish in a bowl.
  7. Gently toss and transfer to a serving platter. Scatter over goat’s cheese and a sprinkling of sumac.