Middle Eastern Salad

Lots of chopped fresh herbs give this quick and simple dish its pronounced flavour, and bite-sized pieces of crisp, toasted pita bread provide texture. Serve the salad for a light meal with a hint of summer at any time of the year.

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

Seasonal Salads

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

Seasonal Salads
Click image to buy now. ISBN  978-1-922085-87-0
 

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