Absolutely delicious! Even a non salad eater could not resist. The crispy pita bread throughout the salad adds a delicious crunch!
Recipe Tester Feedback: “It’s so tasty! I can’t wait to eat the leftovers for lunch tomorrow!" - Jan
No: Dairy / Egg / Nuts
Preparation Time 20 minutes
Cooking Time 10 minutes
Cannot be frozen
You will need:
- onion - 1/4, small, red, peeled
- garlic cloves - 2, small, peeled
- sumac - 3 tsp
- salt - 1 tsp
- pepper - 1/2 tsp, cracked black
- olive oil - 80g
- lemon - 1, juice only
- Pita bread:
- olive oil - 40g
- garlic powder - 1/2 tsp
- sumac - 1 tsp
- pita bread - 1, or Lebanese
- lettuce - 1, baby cos, chopped
- tomato - 3, Roma, diced
- cucumber - 1, small, Lebanese, finely diced
- spring onion - 2, finely sliced
- radish - 4, finely diced
- fresh parsley - 1/2 small bunch, flat leaf, finely chopped
- fresh mint - 1/2 small bunch, finely chopped
- Preheat the oven to 220C. Line a baking tray with baking paper.
- Add the peeled onion (1/4), peeled garlic cloves (2), sumac (3 tsp), salt (1 tsp), cracked black pepper (1/2 tsp), olive oil (80g) and lemon juice (from 1 lemon) to the bowl. Combine Speed 8 / 5 seconds.
- Move the mixture into a jar in the fridge. Do not clean the bowl.
- Place the olive oil (40g), garlic powder (1/2 tsp) and sumac (1 tsp) into the bowl. Mix Speed 6 / 5 seconds, or until mixed.
- Place the pita bread (1) onto the prepared tray and coat liberally in the sumac oil mixture.
- Bake for 10 minutes or until crispy. Allow to cool.
- Break up into small pieces.
- Place the chopped cos lettuce (1), diced Roma tomatoes (3), diced cucumber (1), sliced spring onions (2), diced radishes (4), chopped parsley (1/2 small bunch) and chopped mint (1/2 small bunch) into a large salad bowl.
- Add dressing to the salad bowl and mix to combine well.
- Add 3/4 of the crushed pita bread. Mix gently to only just combine.
- Top with the remaining pita bread. Serve immediately.
Make your own!
* Make your own pita bread with the Pita Bread recipe from The Celebrations Issue.