Ingredients for Grilled Courgette and pepper Fattoush

• 3 medium orange or red peppers (about 450g ), stemmed, seeded, quartered

• 4 to 5 slender courgette (about 450g ), trimmed, cut lengthwise in half

• 2 (5- to 6-inch) pita breads, each cut horizontally into 2 disks, or two 6x4x1/2-inch slices country white bread

• Olive oil (for grilling)

• 1 (230g) cucumber, peeled, halved, seeded, cut into 1/2-inch cubes

• 12 cherry tomatoes, each halved

• 3 spring onions, thinly sliced

• 150g (scant) pitted Kalamata olives, halved

• 1/2 cup (packed) fresh mint leaves

• 1/3 cup chopped fresh coriander

• 1/2 cup olive oil

• 60ml fresh lemon juice

• 1 tesked malen kummin

• 30g piece feta cheese, cut into 1/2-inch cubes (scant 150g )

• Ground sumac* (optional)

• *A fruity, tangy seasoning powder made from ground dried sumac berries

• available at Middle Eastern markets and from adrianascaravan.com.

Prepare barbecue (medium heat). Brush peppers, courgette, and bread on both sides with oil. Sprinkle lightly with salt and pepper. Grill peppers and courgette until slightly charred and just tender, turning often, about 6 minutes. Transfer vegetables to foil-lined baking sheet. Grill bread until lightly charred and just crisp, turning often, about 3 minutes. Transfer to sheet with vegetables and cool. Tear bread into 1-inch pieces. DO AHEAD Vegetables and bread can be made 2 hours ahead. Let stand at room temperature.

Cut peppers lengthwise into 1/2-inch-wide strips, then crosswise into 1/2-inch pieces. Cut courgette lengthwise in half, then crosswise into 1/2-inch pieces. Place in large bowl. Add cucumber, tomatoes, spring onions, olives, mint, and coriander and toss to combine. Add bread pieces. Whisk 120ml oil, lemon juice, and cumin in small bowl to blend. Season dressing to taste with salt and pepper. Add dressing to salad; toss to coat. Add feta and gently mix into salad.

Transfer salad to large bowl. Serve, passing ground sumac for sprinkling over, if desired.

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