Scale
Ingredients
- 2 pita bread
- half a cucumber, peeled & chopped into 1cm cubes
- 2 tomatoes, cubed as above
- 1 large handful radishes, sliced thinly
- 2 spring onions, sliced thinly
- 1 handful lettuce (any), cut to same size as cucumbers
- 1 large handful lambs lettuce
- half a green chilli, chopped fine (optional)
- small handful mint leaves, finely chopped
- large handful flat leaf parsley, finely chopped
- zest of 1 lemon
Marinade
- juice of 1 lemon (2–3 tbsp)
- 1–2 Tbsp extra virgin olive oil, to taste, I prefer less for a more piquant dressing
- 1 small garlic clove
- 1/2 tsp salt
- freshly ground black pepper
- 1 Tbsp sumac
Instructions
- Cut the pita bread into strips and toast either in the toaster or in the oven at 220˚C for about 10 minutes, until just brown.
- Crumble into bite size pieces.
- Crush the garlic in a pestle or mortar with the salt. Or use your knife.
- In a small bowl, mix the garlic paste with the rest of the marinade ingredients and leave aside.
- Place all the ingredients, except for the lemon zest, in a large salad bowl and toss to mix thoroughly.
- Sprinkle the lemon zest all over and serve immediately.
Nutrition
- Serving Size: 4