This is a Middle Eastern salad mixed with acidic juicy fruity tomatoes, aromatics of fresh mint and parsley and tossed with crispy pitta pieces, which absorb that lovely lemon enhanced Mediterranean oil dressing with a garlic hit. The perfect accompaniment to summer Smokey BBQ kebabs or go it alone salad.
1 clove garlic – crushed
good pinch salt and pepper
1 bunch mint – roughly chopped
120ml lemon juice
120ml virgin olive oil
Mix together and let stand for 20-30 minutes.
I mix and shake mine in a jam jar – you keep any extras in the fridge then.
For the Salad –
4 pitta breads – ripped or cut in to 1-2 inch pieces / squares
4 – 5 leaves romaine lettuce – ripped or cut in to 1-2 inch pieces / squares
½ cucumber – small diced (not finely diced)
1 large big boy or 2 medium tomatoes – small diced (not finely diced)
4 spring onions – chopped
½ red pepper – small diced
½ tin / approx. 120g chickpeas (cooked or tinned)
½ bunch / good handful of flat parsley – roughly chopped (no stalks)
½ bunch / good handful of mint – roughly chopped (leaves only)
Toast the bread in a pre-heated oven gas 4 / 170*c /350* for 5 minutes, or until it is golden brown and crispy.
In a large bowl, combine the bread, romaine lettuce, cucumber, tomatoes, green onions, red pepper and chickpeas.
Drizzle the dressing mixture over the salad, toss it together, and serve at once.
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