2 pitta bread rounds
6 cos (romaine) lettuce leaves, shredded
1 large Lebanese cucumber, cubed
4 tomatoes, cut into 1cm / 3/4 inch cubes
8 spring onions, chopped
4 tablespoons finely chopped flat-leaf parsley
1 tablespoon finely chopped mint
2 tablespoons finely chopped coriander
For the Dressing:
2 garlic cloves, crushed
100ml / 3 1/2 oz extra virgin olive oil
100ml / 3 1/2 oz lemon juice
Method:
Preheat the oven to 180ºC / 350ºF / Gas 4. Split the bread in half through the centre and bake
on a baking tray for 8-10 minutes, or until golden and crisp, turning halfway through. Break into
pieces.
To make the dressing, whisk all the ingredients together in a bowl until well combined.
Place the bread and remaining salad ingredients in a serving bowl and toss to combine. Drizzle
with the dressing and toss well. Season to taste. Serve immediately.
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