A bread salad from Lebanon

1 large pitta bread

4 firm ripe tomatoes

3 Lebanese cucumbers

1 green capsicum

5 table radishes, sliced

1 red onion thinly sliced

50g rocket

50g watercress

5 cos leaves torn

Small bunch parsley, chopped

Few sprigs of mint

5 tbs extra virgin olive oil

Juice 1 lemon

2 garlic cloves, crushed

Salt and freshly ground pepper

1 tbs sumac

Split the pita in half, cut into small wedges and toast until crisp. Alternatively, toast the halves and break into small pieces. Halve the tomatoes, remove seeds and cut into 1cm dice.

Cut cucumber into small lengths. Halve capsicum, remove seeds and white pith and cut into small slices. in a bowl put tomatoes, cucumber, capsicum, radish, onion, rocket, watercress, cos, parsley and mint. In a small bowl combine oil, lemon juice, salt, pepper and sumac.

Whisk well and just before serving add to salad with half of the crisp bread and toss well. Serve garnished with remaining crisped bread.

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