In a small jug, stir all the dressing ingredients together (except for the sumac) and leave to one side.

In a large bowl or plate, pile up the sliced red cabbage and using your hands, mix in some of the finely chopped parsley.

In a separate bowl, gently mix together the carrot, tomatoes, onion and cucumber. Then add this to the top of the red cabbage pile.

Pour over the dressing (mainly around the red cabbage) and a little over the top. Refrigerate for an hour before serving.

To serve, sprinkle the salad with the sumac and the roughly chopped parsley.

Add some additional cucumber slices and lemon quarters for decoration (optional).