Toasted pitta bread pieces are tossed with crisp cos lettuce, spring onions, cucumber, fresh tomatoes and a flavourful Middle Eastern dressing in this salad. Sumac, a traditional spice, is available from Middle Eastern grocers. It may be left out of this salad, but I think the flavour is important to the overall taste.

    144 people made this

    Serves: 6 

    • 2 pitta breads
    • 8 leaves cos lettuce, torn into bite-size pieces
    • 2 spring onions, chopped
    • 1 cucumber, chopped
    • 3 tomatoes, cut into wedges
    • handful chopped fresh parsley
    • 1 clove garlic, peeled and chopped
    • 2 tablespoons sumac powder
    • 4 tablespoons lemon juice
    • 4 tablespoons olive oil
    • 1 teaspoon salt
    • 1/4 teaspoon freshly ground black pepper
    • small handful chopped fresh mint leaves

    Prep:20min  ›  Cook:10min  ›  Ready in:30min 

    1. Preheat oven to 180 C / Gas mark 4.
    2. Toast pittas 5 to 10 minutes in the preheated oven, until crisp. Remove from heat, and break into bite size pieces.
    3. In a large bowl, toss together toasted pitta pieces, cos lettuce, spring onions, cucumber and tomatoes.
    4. In a small bowl, mix the parsley, garlic, sumac powder, lemon juice, olive oil, salt, pepper and mint. Pour over the pitta mixture, and toss just before serving.

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