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Middle Eastern Salad

Ingredients

  • 2 large pita breads
  • 1/2 Lebanese cucumber, finely chopped
  • 4 large tomatoes, finely chopped
  • 4 spring onions, thinly sliced on the diagonal
  • 400 g (14 oz) can chickpeas, rinsed and drained
  • Fresh mint leaves, to garnish
  • Herb dressing
  • 1/3 cup (80 ml) olive oil
  • Juice of 1 lemon
  • Salt and freshly ground black pepper
  • 2 tablespoons chopped fresh coriander
  • 2 tablespoons chopped
  • fresh mint

Preparation

  1. Open each pita in half using a knife. Toast for 1 minute, until crisp and lightly browned. Tear into bite-sized pieces.
  2. To make the dressing, whisk oil and lemon juice in a small bowl. Season with salt and pepper, then stir in coriander and mint.
  3. Combine cucumber, tomatoes, spring onions and chickpeas in a large bowl. Drizzle with dressing, then toss until well mixed. Just before serving, gently mix through pita pieces. Serve garnished with mint.

TIP Warm pita breads first in a toaster for 1 minute – they’ll be easier to open.

Serves 4
Preparation: 15 minutes
Cooking: 2 minutes

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Seasonal Salads

Find this and many more colourful, healthy recipes from cuisines around the world in Seasonal Salads. Available from Reader’s Digest.

Find out more... ISBN:978-1-922085-87-0

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