About this recipe:Lots of chopped fresh herbs give this quick and simple Middle Eastern salad its pronounced flavour, and bite-sized pieces of crisply grilled pitta bread provide texture. Serve for a light meal with a hint of summer at any time of the year.
2 large white or sesame seed pitta breads
4 tbsp olive oil
juice of 1 lemon
2 tbsp chopped fresh coriander
2 tbsp chopped fresh mint, plus mint leaves, to garnish (optional)
1/2 cucumber, cut into 1cm dice
4 large tomatoes, quartered, cored and chopped
4 spring onions, thinly sliced on the diagonal
400g can black-eyed beans or chickpeas, drained and rinsed
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Method Prep:15min › Cook:2min › Ready in:17min
Toast the pitta breads: Warm the pitta breads in the toaster for 1 minute to make them easier to open up, then split each in half using a knife. Toast the four halves for 1 minute or until crisp and lightly browned. Tear into bite-sized pieces.
Make the dressing: Put the olive oil and lemon juice into a small jug and whisk together with a fork. Season and stir in the fresh herbs.
Assemble the salad: Put the cucumber, tomatoes, spring onions and beans or chickpeas in a bowl. Drizzle over the dressing, then toss together until well mixed. Immediately before serving, add the pitta bread pieces and mix again. Garnish with mint leaves, if you like.
*For spring onions, add a small finely chopped red onion. *For the black-eyed beans or chickpeas, use a 200g can green lentils, drained and rinsed, or a 250g sachet cooked Puy lentils.