About this recipe: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.
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
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Method Prep:20min › Cook:10min › Ready in:30min
Preheat oven to 180 C / Gas mark 4.
Toast pittas 5 to 10 minutes in the preheated oven, until crisp. Remove from heat, and break into bite size pieces.
In a large bowl, toss together toasted pitta pieces, cos lettuce, spring onions, cucumber and tomatoes.
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.