Green fattoush salad

Method

1. Bring a pan of water to the boil, blanch the asparagus spears for 2 minutes, then refresh in a bowl of iced water. Drain and pat dry. Put the thinly sliced mixed radishes, cucumber slices and sugar snap peas in a large bowl.
2. Toast the pitta breads, roughly chop and add to the bowl, then toss together. Whisk the extra-virgin olive oil, the lemon zest and juice, sumac, za’atar spice mix and a pinch of salt and pepper.
3. Pour the dressing over the salad, toss again, then arrange on a platter and scatter over the crumbled feta cheese and a handful of torn fresh mint leaves.