Herbed Pita Salad

Ingredients

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• 3 pita pockets
• 200 g lettuce
• 250 g baby tomatoes, halved
• ½ cucumber, diced
• Approximately 5 spring onions, sliced diagonally
• 1 red onion, finely sliced
• ¼ cup chopped fresh mint
• ¼ cup chopped fresh coriander
• ¼ cup chopped fresh parsley
• 1 tbsp olive oil
• 1 garlic clove, crushed
• 60 ml freshly squeezed lemon juice
• ½ tsp salt
• ½ tsp garlic flakes
• ½ tsp lemon pepper
• 60 ml olive oil

Method

1. Preheat the oven to 160°C.
2. Cut the pita pockets into wedges. Mix the coating oil and crushed garlic, brush it over the wedges and toast them for 8–12 minutes, turning once, until golden.
3. Whisk together all the dressing ingredients.
4. Toss the lettuce, tomatoes, spring onions, red onion and fresh herbs together, then top with the cucumber.
5. Pour over the dressing and add the toasted pita immediately before serving.