Serves: 4-6 – Prep time: 25 mins, plus standing time – Cook time: 5 mins
Cals per serving: 161 cals – Fat : 8g
Ingredients: 2 pitta breads or Lebanese breads; Olive oil for brushing; 3 baby cos lettuces; 1 red onion, finely sliced; 4 radishes, sliced; 200g (6 ½ oz) cherry tomatoes, halved; 1 cucumber, peeled and diced; 1 red pepper, finely diced; 4 tblsp flat-leaf parsley, roughly chopped; 4 tblsp mint, roughly chopped; 1 tblsp ground or crushed sumac; ¼ tsp allspice; Extra virgin olive oil, for drizzling
For the dressing: Juice of ½ lemon; 3 tblsp extra virgin olive oil; 1 clove garlic, crushed; 1 tsp ras el hanout (optional)
- Heat the oven to 180oC (gas mark 4). Split the spread in half and brush each piece with olive oil. Bake for 5 minutes until crisp.
- Slice the lettuce crossways into 1cm (½ in) strips and place in a large bowl with the onion, radishes, tomatoes, cucumber, red pepper, parsley and mint. Season well. Sprinkle the sumac and allspice over the top, then drizzle with a little extra virgin olive oil. Toss well and set aside for 10 minutes for the flavours to infuse.
- Combine the dressing ingredients in a small screw-top jar and shake to combine.
- Pour enough dressing over the salad to lightly dress it, and toss it through. Break the bread into pieces and mix through the salad. Divide the salad between four plates and serve immediately.