Skip to content

Fattoush salad

2 serves of vegetables in each serve

Preparation time: 25 minutes

Cooking time: 15 minutes

Serves: 4

  2 serves of vegetables per serve

Diet and Allergies:

, ,

Ingredients

2 x 30cm rounds pita bread
Olive oil spray
1 tsp sumac
50ml of olive oil
1 lemon, juiced
½ tsp ground cumin
1 Lebanese cucumber halved & chopped
1 punnet cherry tomatoes, halved
2 spring onions, sliced into small rounds
½ bunch parsley, leaves picked
½ head baby cos lettuce washed, leaves separated & cut into 3

Method

Pre-heat oven to 160°C. Place the pita bread on a tray and spray with olive oil. Sprinkle with a little sumac. Bake for 10-15 minutes or until crisp.

In a small bowl whisk the oil, lemon juice, spices and a pinch of salt together.

In a large salad bowl combine all the remaining ingredients then toss the dressing through.

To serve, break the pita into the salad.

Pack pita separately for school.

 

Share recipe:

You might also like:

Pea, zucchini and pesto risoni with chicken in a large white bowl with a fork and spoon for serving on the side.

Pea, zucchini and pesto risoni with chicken

Six baked fried rice muffins on baking paper served on a white cutting board with two glass bottles of milk with straws to serve in the background.

Fried rice muffins

Vegie pikelet sandwiches with cream cheese spread in between sitting on baking paper served on a wooden serving board with one pikelet on the table being spread with a knife.

Vegie pikelet sandwiches