serves
4
prep
20 minutes
cook
5 minutes
difficulty
Easy
serves
4
people
preparation
20
minutes
cooking
5
minutes
difficulty
Easy
level
Ingredients
- 1 pita bread
- 2 Lebanese cucumbers, halved lengthwise, cut into 1 cm slices
- 2 medium tomatoes, cut into chunky pieces
- 4–5 radishes, halved and thinly sliced
- ½ red capsicum, cut into 2 cm cubes
- ½ green capsicum, cut into 2 cm cubes
- 4 iceberg lettuce leaves, torn
- handful of purslane leaves
- ½ cup chopped mint
- ½ cup chopped flat-leaf parsley
- 3 spring onions (scallions), sliced
Dressing
- 3 garlic cloves, crushed
- 1 tsp salt
- 2 tsp sweet paprika
- 2 tsp sumac
- 2 tbsp olive oil
- 2 tbsp lemon juice
Instructions
Mix the dressing ingredients in a small bowl. If desired you can add more sumac or lemon juice.
Crisp the pita bread in a moderate oven or under a grill.
Place all the vegetables and herbs in a large bowl. Break the bread into small, rough pieces into the bowl. Add the dressing and toss well with your hands.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
