Friday, June 24, 2011

Week 76 Day 5

Serves 4 : Very easy : Quick
4 Pita breads
100gm mixed salad leaves
50gm wild rocket
1 small fennel bulb, thinly sliced
4 tomatoes
10cm length cucumber
4 spring onions
1 green pepper
8 radishes
2 Tblsp chopped mint
3 Tblsp chopped parsley
1 Tblsp olive oil
100ml lemon juice
½ tsp chilli flakes
½ tsp crushed garlic
½ tsp ground black pepper

Split the pita breads horizontally, and cut into ±2cm squares.
Toast under a hot grill for about 5 minutes before turning.
Toast again for 5 minutes.
These are the croutons that give this Middle Eastern salad its name.

Mix together the mint, parsley, oil, lemon juice, chilli, garlic and pepper.
Set aside.

Roughly chop all the vegetables to the same approximate size as the croutons.
Pour over the dressing and toss well to combine.

Add the croutons immediately before serving (to maintain crispness) and toss again.

Serve the salad as a meal on its own or as a side dish with fish.

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