• Clare McElhatton

Sumac & Mint Dressing for leaves

Use simply to dress salad leaves; or make a fattoush-style salad by adding diced tomatoes, cucumbers and onions and toasted or fried bread croutons.

Dressing (for 2)

· 2 cloves of garlic

· 1 tsp dried mint (finely chopped fresh mint, or a mixture of the two can be used)

· 1 tsp sumac

· Juice & zest of 1 lemon

· Salt

· Pepper

· Olive oil

For the salad:

· 1 bag of Platt Fields Market Garden Salad Leaves

· Crispy chickpeas (optional)


1. Grate the garlic on a zester, mince it, or finely chop with a knife.

2. Add the sumac, mint, salt, pepper and juice and zest of one lemon to the garlic.

3. Leave for at least 5 minutes to let the flavours marinate.

4. Coat the leaves with the dressing and allow to sit for another 5 minutes, the acid will break down the leaves slightly. Add other ingredients if using at this stage.

5. Drizzle the salad with olive oil and serve.

Crispy Chickpeas

Drain a can of chickpeas, coat in olive or vegetable oil and season with salt and pepper. Roast in a 200°C oven for 30-40minutes until crispy. Use half for the salad and keep half for snacking or another recipe. Spices, such as paprika and cumin can be added whilst roasting.


Manchester Urban Diggers are urban community market gardeners based in Greater Manchester where we are making spaces for people to grow food.

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