Serves 4 to 6
1 Romaine lettuce, washed and cut into 1″ strips
225g (8oz.) cherry tomatoes, cut in half
1 cucumber, deseeded and cut into cubes
4 spring onions, thinly sliced
1 bunch fresh mint, washed and roughly chopped
1 bunch fresh coriander, washed and roughly chopped
3 Pita breads
150ml extra virgin olive oil
finely grated zest and juice of 1 lemon
1 tablespoon honey
1/2 teaspoon sumac (optional)
Preheat the grill to high and grill the pita breads until crisp. Let cool and cut up into bite size pieces. Place all the vegetables and chopped herbs in a bowl and mix well. In a small container with a lid, add all the dressing ingredients and shake well. Toss in the crisp pita breads and pour the dressing over the salad and mix well.
The Culinary Chase’s note: Feel free to add Kalamata olives (pitted) or feta cheese (both if you like!). If you can’t find sumac or don’t like the idea of adding it to the salad you can always try 3/4 teaspoon of toasted, freshly ground up cumin seed to add to the dressing. If you don’t have a grill, then toast the pita breads in a toaster.