Pitta Bread Salad

A Middle Eastern salad, originally called fattoush, this may sound unlikely but it really is good. It's robust and chunky with the fresh flavours of herbs and lemon – and dead simple to make.

Serves 6

Pitta Bread Salad
 2 standard-size pitta breads
 1 small Cos lettuce, cut into ½ inch (1 cm) strips
 2 large tomatoes, skinned and cut into ½ inch (1 cm) cubes
 4 inch (10 cm) piece unpeeled cucumber, cut into ½ inch (1 cm) cubes
 4 spring onions, thinly sliced (including the green parts)
 1 small red onion, peeled and chopped small
 1 red, yellow or green pepper, deseeded and chopped small
 6 rounded tablespoons coarsely chopped fresh parsley
 2 heaped tablespoons chopped fresh mint
For the lemon dressing:
 5 fl oz (150 ml) olive oil
 zest 1 lemon
 4 tablespoons lemon juice
 Salt and freshly milled black pepper
 Preheat the grill to its highest setting.


In a large, roomy salad bowl combine the salad vegetables and chopped herbs and toss lightly to mix them evenly together. Then, in another small bowl, combine the ingredients for the dressing, whisk and season liberally. Spoon the dressing over the salad and toss again.

Now toast the pitta breads under the grill until they start to get really crisp. Cut them into postage-stamp-sized pieces, scatter them into the salad and toss once more. Taste for seasoning and serve immediately.

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