If you are lucky enough to get hold of the dense round Italian ones then great. If not try and find ones that are naturally grown i.e. not hydroponic.

I use paprika; you can go authentic and use Turkish sweet red pepper paste. Either way it tastes great. The amount of fresh chilli used is up you and your guest’s palate. The sumac can be substituted with the juice and zest of half a lemon. The pomegranate molasses gives a great depth of flavour.

I developed this one summer during Covid at “The Hut” Elements doing, takeaways with my good friend Jamie Stevenson. The beetroot adds a vibrant colour to the dish. It also provides Vitamin B9, potassium helping lower blood pressure and aiding digestion.

This is the simplest version of this salad; you jazz it up by adding radish and or spring onions. Sumac gives a lemony flavour to the dressing. I bring the ingredients out of the fridge an hour before as I don’t like eating cold salads. I make own vinegars, choose one that is unpasteurised.