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Preparation time
15 minutes
Total time:
30 minutes
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Ingredients
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180 mL (3/4 cup) mint leaves, chopped
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1 bunch parsley, finely chopped
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500 mL (2 cups) mache (also know as lamb’s lettuce) or arugula, shredded
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1 green bell pepper, finely diced
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3 shallots, finely chopped
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6 tomatoes, thinly sliced
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2 cucumbers, thinly sliced crosswise
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60 mL (1/4 cup) olive oil
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2 large pitas
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125 mL (1/2 cup) fresh cilantro (coriander leaf), chopped
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45 mL (3 tablespoons) lemon juice
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1 garlic clove, crushed
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To taste, salt and pepper
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Directions
- Using a pastry brush, coat both sides of the pita with oil and grill flat in the oven for 10 to 15 minutes. Let cool, then break into small pieces.
- Combine the cucumber, tomato, shallots, bell pepper, mache (or arugula), and herbs in a large salad bowl.
- Prepare the dressing by combining the remaining oil with the lemon juice and garlic in a small bowl. Season to taste and mix thoroughly.
- Just before serving, add the pieces of grilled pita and garnish the salad with the dressing.
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