3 Pita pockets
1 lettuce pack
1 punnet baby tomatoes
Half a cucumber- diced
1 bunch spring onion- sliced @ an angle 1 red onion- finely julienned
Fresh mint, coriander and parsley

60ml freshly squeezed lemon juice 1/2 tsp salt
1/2 tsp garlic flakes 1/2 tsp lemon pepper 60ml olive oil
Mix everything together

Preheat the oven to 160.
Cut pita bread into small wedges, brush with chopped garlic and olive oil and place in oven to toast on both sides until golden. Toss together in a bowl, the lettuce, baby tomatoes, red onion, spring onion, and freshly chopped herbs.
Then top with the diced cucumber.
Pour over the dressing and garnish with toasted pita before serving

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