A great salad to showcase flavoursome tomatoes and to use up excess bread. This recipe forms part of the February 23 meal planner created in partnership with New World.
Ingredients
| 3 | Pita breads, small and a little stale if possible (Main) |
| 2 Tbsp | Olive oil |
| ½ tsp | Salt |
| ½ | Cucumber, diced |
| 1 punnet | Cherry tomatoes, halved |
| 1 cup | Chopped flat leaf parsley |
| 1 cup | Chopped mint |
| 1 | Red capsicum, seeded and diced |
| ½ cup | Radishes, diced |
| 2 | Spring onions, thinly sliced |
| ½ cup | Extra virgin olive oil, plus extra for baking bread |
| ¼ cup | Lemon juice |
| 2 Tbsp | Sumac powder (Main) |
| 1 | Garlic clove, crushed |
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Directions
- Heat the oven to 200C. Toss the pita bread in some oil and a little salt and bake for 10-15 minutes until crisp (keep an eye on them, they will burn quickly) then break into small pieces.
- Combine the cucumber, tomatoes, parsley, mint, capsicum, radish, spring onions and bread.
- Whisk oil, lemon juice, garlic and sumac and drizzle over salad, tossing gently to combine. Season with salt if required. Serve immediately.
