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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.
*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.
Chopped, dried ready-to-eat apricots, sunflower seeds or crumbled firm goat's cheese.