Broad bean chop salad - Telegraph About 16 radishes 2 baby gem lettuces ½ cucumber 100g/4oz broad beans, removed from the pod A handful of mint leaves A small handful of dill 100g/4oz feta Sumac, to decorate (optional) Preheat the oven to 200C/400F/gas 6. Drizzle the pitta breads with a little oil and sprinkle with a little chilli. Place on a baking tray and put in the oven for five minutes until they begin to crisp up. Leave to cool. Slice the radishes and baby gems very thinly and place in a large salad bowl. Cut the cucumber into small cubes and add that to the bowl, followed by the broad beans. Tear in the herbs and break in the pitta. Season well and add a good glug of good oil and the lemon juice. Break the feta over the top and sprinkle with sumac. Serve as a starter or as an accompaniment to grilled fish or chicken.