Thanks to eatlove, try a quick and fresh salad by Pete Evans, top chef and host of Seven's My Kitchen Rules. It's from his book My Table (published by Murdoch Books).

Ingredients (Serves 4)
2 large Lebanese flatbreads
olive oil spray
1 Lebanese cucumber, deseeded and roughly chopped
1 green or red capsicum, deseeded and roughly chopped
3 vine-ripened tomatoes, roughly chopped
½ a red onion, thinly sliced
420g of tinned cannellini or butter beans, rinsed
1 small handful of parsley
3 tbsp of roughly chopped mint
1 small handful of coriander (cilantro)
1 garlic clove
2 tbsp of lemon juice
100ml (plus 2 tbsp extra) of extra virgin olive oil
200g of fish fillets (flathead, barramundi, snapper, blue eye trevalla, coral trout, tuna, Atlantic salmon or ocean trout)
200g of raw king prawns, peeled and deveined, leaving the tails intact
1 tsp of sumac

Preparation
Preheat the oven to 160C. Separate each flatbread into two, then tear into 3 - 4 cm pieces. Spread in a single layer in a baking tray and lightly spray with oil. Bake for about 15 minutes or until golden brown and crisp.

Toss together the cucumber, capsicum, tomato, onion, beans, parsley, mint and coriander in a large bowl. Add the toasted bread.

Make a dressing by bruising the garlic clove with a heavy knife. Mix with the lemon juice and olive oil.

Coat the fish and prawns with the extra olive oil and some salt and pepper in a bowl. Pan-fry over medium heat until cooked to your liking. Flake the fish into large pieces, leave the prawns whole and add both to the salad. Remove the garlic from the dressing and pour over the salad. Sprinkle with sumac and toss well.

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