Asparagus & broad bean fattoush with crispy asparagus ends
SERVES 4-6 PREP 15 mins COOK 20 mins EASY V
4 stale pittas or 2 large flatbreads, torn into 2cm chunks4 ½ tbsp olive oil1 bunch of asparagus (around 250g)1 garlic clove, crushed½ lemon, zested and juiced1 tsp dried mint1 ½ tsp sumac, plus1 tbsp red wine vinegar200g broad beans, double-podded (pop each bean out of its skin)200g radishes, quartered200g ripe tomatoes, cut into chunks½ cucumber, deseeded and finely sliced3 spring onions, finely sliced20g parsley, leaves picked and stalks finely chopped
