Herbed Toasted Pitta Salad

  • Preparation Time10 mins
  • Cooking Time15 mins
  • Serves8
  • DifficultyEasy
3 (15-cm) wholewheat pitta breads with pockets
60ml fresh lemon juice
1 tsp lemon zest
Salt and freshly ground black pepper
60ml extra-virgin olive oil
1 large head romaine lettuce, torn into bite-sized pieces
20g chopped fresh flat-leaf parsley
45g sliced spring onions
10g chopped fresh mint leaves
1 cucumber, cored, halved lengthwise and thinly sliced
150g cherry tomatoes, halved
Preheat the oven to 190°C / 375°F.

Split each pitta into two rounds and toast on a baking sheet in the middle of the oven until golden brown, about 10 minutes. Allow pittas to cool and break into bite-sized pieces. Set aside.

In a small bowl, whisk together the lemon juice, zest, salt and pepper. Add the oil and whisk to incorporate. Toss the lettuce, parsley, scallions, mint, cucumber, and tomatoes together in a large bowl.

Right before serving, add the pitta and dressing to the salad. Toss well to coat.

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