Beef Fattoush with Sumac Yoghurt Dressing

Steps

1. oven to 220°C.
2. Place wraps on a clean, dry, surface. Brush one side of each wrap with oil and season with salt. Stack in a pile then use a sharp knife to cut into eight wedges. Place wedges on both trays in a single layer. Bake for 2
   –3 minutes, turn and bake a further 2
   –3 minutes, or until golden.
3. Pat beef dry with paper towels and cut into €1cm strips. Combine with spice mix (if using), oil and salt. Set aside to marinate for 5… minutes. In a bowl, mix all sumac yoghurt dressing ingredients together and season to taste with salt and pepper. Set aside.
4. Prepare vegetables. Roughly dice tomatoes; roughly chop lettuce; cut cucumber into quarters lengthways and roughly dice; peel carrot, cut into quarters lengthways and finely slice. Place all in a bowl and set aside.
5. Heat a drizzle of oil in a frypan on high heat and cook beef, in two batches, for 30 seconds–€1 minute each side, until browned (it will continue cooking as it rests). Set aside on a plate, covered in foil, to rest for a few minutes.
6. Just before serving, toss salad with half the sumac yoghurt dressing. Put aside some toasted breads for the kids (if desired), then roughly break up remaining breads and toss through salad.
7. Divide salad between plates and top with beef. Drizzle with remaining sumac yoghurt dressing and sprinkle over a little extra sumac, if desired.