Simon Rimmer served up a tasty lamb fattoush with green pepper, tomato and cucumber salad on Sunday Brunch.

The ingredients for the dressing are: 300ml olive oil, Juice and zest 5 lemons, 1 clove crushed garlic, Salt & pepper and 60g ground sumac.

For the salad: 1 pitta bread – torn into small pieces, 8 plum tomatoes, deseeded and quartered, ½ cucumber, batons, Half green pepper cut into strips, 8 radishes – sliced, 1 shallot – sliced, Rocket, Little gem – use just a little of these, Handful fresh mint, 250g minced lamb, Half finely diced onion, Clove crushed garlic, 2 teaspoons ground cinnamon and Oil to fry.

See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.