2 medium cucumbers
2 medium tomatoes
1 carrot, finely grated
1 spring onion
1/2 cup black olives
2 – 3 cloves garlic, crushed
1/3 cup white vinegar
1 Lebanese pita bread
juice of half a medium lemon
10 parsley sprigs, finely chopped
handful fresh mint, finely chopped
pinch of: salt and dried, crushed mint
drizzle of olive oil or your favourite type
Chop the lettuce to your preferred size. Generally it’s diced finely.
Do the same for the tomatoes, and spring onion.
Tip: use kitchen scissors to dice spring onion. It makes the job so much more easier!
Add the vegetables into a serving bowl.
Finely dice the cucumber, similar to this method.
Add the parsley, fresh mint, and cucumber to the bowl.
Add the crushed garlic into the vinegar and leave aside to infuse.
Take the pita bread and toast until golden in a pan or grill. When ready, break into bite sized pieces.
Alternatively, and more traditionally, rip the bread into bite sized pieces and fry in a deep fryer until golden (they usually only need a few seconds in the oil).
You can leave the chopped vegetables covered in the fridge until it’s serving time. Do not add the rest of the ingredients, as the bread will become soggy and the vegetables will droop because of the acidity of the vinegar and lemon.
Before serving, add the juice of half a lemon, the vinegar and garlic mixture, and the salt, mint, and oil.
Fold in until all the vegetables are evenly coated.
Toss in the toasted pita.
Serve as part of the dinner menu, or munch on it for lunch! Either way,