This Middle-Eastern mixed salad is traditionally topped with pieces of unleavened bread to soak up the dressing. It provides the perfect solution of what to do with slightly stale pitta breads.
ingredients
serves 4
2 whole wheat pitta breads
1 iceberg or cos lettuce, torn into pieces
1 green pepper, seeded
4 inch length of cucumber
4 tomatoes
4 scallions
a few black olives, to garnish
For the dressing
4 tbsp olive oil
3 tbsp freshly squeezed lemon juice
2 garlic cloves, crushed
3 tbsp finely chopped fresh parsley
2 tbsp finely chopped fresh mint
few drops of harissa or chilli sauce (optional)
salt and ground black pepper
method
1. Grill or toast the pitta breads on both sides until crisp and golden. Cut into rough squares and set aside.
2. Place the lettuce in a large bowl. Chop the green pepper, cucumber, tomatoes and scallions roughly, making sure they are all about the same size. Add them to the lettuce and toss together well.
3. Make the dressing by shaking all the ingredients together in a screw-top jar.
4. Just before serving the dish, pour the dressing from the jar over the salad and toss well to combine together. Scatter pieces of pitta bread over the salad and garnish with the black olives.
