To make the crispbread, brush 25g butter on both sides of 2 pita breads that have been split in half lengthwise. Bake in the oven at 180c till crisp and golden (10-15 minutes).

Meanwhile, whisk together ½ garlic clove (crushed to a paste with salt in a mortar and pestle), 1 tbsp sherry or red wine vinegar, 2 tsp sumac, and 4 tbsp olive oil.

In a wide salad bowl add a head of red oak lettuce torn into bite-sized pieces, sprinkle on 200g crumbled feta cheese, followed by 75g pinenuts (lightly toasted), the pita bread cut into small pieces, a few fresh oregano leaves. Toss it all together with the salad dressing.