Imagine a food system where farmers don’t have to rely on grant aid, where fresh food is celebrated for the amazing nutrition it supplies, and as a fulcrum for protecting and enhancing biodiversity. Isn’t that the way it should be? What could be more important that having a vibrant resilient food system? Or what happens when our food system collapses, and we have empty supermarket shelves?
“Dirty Food, Cooking Without Chemicals” our recipe series with eco-chef 
@cheftomhunt, columnist for The Guardian and author of #EatingforPleasurePeoplePlanet is all about cooking with seasonal, local produce. Today’s hero is our iconic cherry tomatoes 
Tom Hunt is an award-winning chef, food educator, writer, climate change activist and author. This recipe was first published in his book Eating for Pleasure, People & Planet. https://www.tomsfeast.com
“Tomatoes can either taste of nothing or be the most flavoursome, savoury-sweet rounded of flavours. So pick well. Buy in season and make sure they are ripe” explains Tom
Ingredients
• 1 large stale pita or flatbread
• Extra virgin olive oil to taste
• Pinch sumac
• 150g cherry tomatoes or other, cut into halves or rough cubes about 3cm
• 1 red pepper, cut into strips
• 100g cucumber, cut into 3cm cubes
• ½ small red onion, thinly sliced
• Small bunch mint, parsley and basil, stalks finely chopped, leaves roughly chopped
• 1 small lemon, juiced
Method
1. Place one stale pita or flatbread on a baking tray and drizzle with olive oil. Grill for 3–5 minutes or until it goes crispy. Slice into rough pieces about 3–5cm in size, then season with salt, pepper and a pinch of sumac.
2. Mix together 150g of roughly chopped tomatoes, 1 red pepper, deseeded and cut into strips, 100g of cucumber, cut into rough cubes and ½ small red onion thinly sliced, with a small bunch of mint, parsley and basil, stalks finely chopped, leaves roughly chopped or torn.
3. Finish by mixing in the crispy flatbread, season and dress with olive oil, and lemon juice to taste. Eat fresh or allow to sit and macerate for 15 minutes so the flavours mingle and the bread softens slightly.
