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.
This recipe is from Delia's Complete How to Cook. Serves 6
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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