Preheat the oven to 350F/180C.

Roll up the flatbread then cut into thin slices. Use your fingers to loosen them into a pile of "ribbons".

Pile onto a baking tray, drizzle over olive oil and a couple of pinches of salt, then use your fingers to coat all the ribbons with the oil.

Bake in oven for 3 minutes, then remove tray and move the ribbons around a bit so they bake evenly. At this stage some of the ribbons will not yet be crisp. Turn the oven OFF, then return the tray into the oven for a couple of minutes. This will make all the ribbons crisp without over browning them.

While the ribbons are baking, combine the red onion in a small bowl with 1 tbsp lemon juice and pinch of salt. Set aside - it lightly pickles and removes some of the acidity from the onion.

Combine the dressing ingredients.

Combine the tomatoes, cucumbers, mint and coriander leaves in a small bowl. Squeeze excess juice from the lemons, and add to the bowl.

Pour over dressing and toss gently to combine - you may not need all the dressing.

Transfer salad onto a platter then pile on the crunchy flatbread ribbons.

Sprinkle with extra sumac.