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.
|Need help with conversions?|
|There is no list of equipment specified for this recipe.|
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.
Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
No recipes relate to this.
Most Popular recipes
- Roasted Vegetable Couscous Salad with Harissa-style Dressing
- Salade Nicoise
- Tomato, Mozzarella and Basil Salad
Flavours of France plus win Le Creuset cookware
11 Dec 2013 23:32
11 Dec 2013 20:10
|Food and travel||
06 Dec 2013 14:13
08 Dec 2013 09:20
|Can Anyone Help?||
12 Dec 2013 13:46
06 Dec 2013 09:54
11 Dec 2013 16:30
05 Dec 2013 16:54