Middle-Eastern-Style Salad
Ingredients
- 1 large romaine lettuce
- 1/2 lb cherry tomatoes or 1/2 lb plum tomato ⓘ
- 1 cucumber (the long English ones)
- 1/2 cup fresh flat-leaf parsley ⓘ
- 1/2 cup garden mint
- 6 spring onions
- 12 radishes ⓘ
- 3 pita breads
- Dressing ⓘ
- 5 fluid ounces extra virgin olive oil ⓘ
- 1 grated lemon, rind of
- 1 lemon, juice of (about 3 1/2 tablespoons) ⓘ
- 2 tablespoons honey ⓘ
Instructions
- Preheat your grill to its highest setting.
- Grill the pitta breads lightly on both sides, until they are crisp. Keep a watch! You don't want black bread! Cool.
- Slice the lettuce (your choice, but don't use really soft lettuce such as butter lettuce).
- Halve the small tomatoes.
- Cut the cucumber into thick rounds, and cut the rounds into 4 cubes each.
- Chop the parsley and measure roughly. If Zaar allowed it, I'd have said "just chop enough for a handful".
- Ditto, the mint.
- Quarter the radishes and slice the spring onions, green and white parts included.
- Place all the prepared vegetables in a bowl.
- Cut the pita breads into bite-sized pieces, and add.
- Whisk together the ingredients for the dressing until well mixed.
- If you wish, season the salad ingredients with salt and pepper.
- Sprinkle the dressing over the salad and toss well. Leave, covered, in the fridge, or serve.
Nutrition & Diet Analysis (per serving)
165
kcal
8% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).