And here's what I made:
I've never tried sumac before, but it was exactly as it said on the tin (well, plastic tub) tangy and full of flavour. Unfortunately sorrel was out of my reach, so I substituted with spinach, but it seemed to work well, as it tasted great!
As above, I used spinach instead of sorrel, and I halved the amount of butter/oil, using I Can't Believe It's Not Butter. I used 1 tin of butter beans and 1 of flageolet beans rather than the same quantity of dried beans (I'm sure I'll get strung up at dawn by a foodie for that, but I just don't have time on weeknights to do the whole dried bean thing) I also used a bit less feta, since I happened to have 4oz leftover from breakfasts this week, and used reduced fat rather than full fat. The herb I added was flat leaf parsley.
Ease Of Preparation:
This isn't difficult to prepare, but it does take a wee while. I was a little impatient waiting for it to cool before adding the lemon juice and sumac and digging on in!
This was comfortably enough for 2 main meals, but would go a lot further as a side dish if you were that way inclined.
Fabulous flavour, definitely on the 'to make' list again!