Superfood fattoush salad

Preheat the oven to 200°C/180°C fan/gas mark 6. Whisk together the lemon juice (3 tbsp), extra virgin olive oil (3 tbsp), garlic (1 clove), za’atar (1 tbsp) and set aside.

On a baking tray, drizzle the pitta (3) with olive oil (1 1/2 tbsp), oil, season, and toss to coat. Bake for 12 mins, or until golden brown.

Discard the parsley (25 g) and mint (25 g) stalks and roughly tear the leaves into a bowl. Add the radishes (200 g), red cherry tomatoes (250 g), little gem lettuce (2), cucumber (1), M&S spring onions (4), microgreens (1 handful), M&S mixed leaf salad (1 handful) and the pitta croutons – reserve some microgreens, if using, to garnish. Pour the dressing over the salad then toss gently. To serve, drizzle lightly with olive oil and scatter with microgreens and a little extra za’atar.