Monday, 20 April 2015




Lettuce leaves roughly torn by hand into chunky pieces
1 large head
Cucumber peeled and cut into chunky cubes
1 no
Cherry tomatoes halved    OR
Tomato cut into chunky cubes
8 – 10 nos   OR
2 no
Garlic grated
1 large clove
Lemon juice      
2 – 3 tbsp
Pepper pdr
Olive oil
2 tbsp
Mint leaves roughly chopped
¼ cup
Pita bread
1 no
Spring onion bulb / green onion chopped (op)
1 no
Green olives
5 – 6 nos
Soaked and boiled chickpeas / garbanzo beans (op)
¼ cup
Parsley chopped
2 tbsp


1.       Cut the pita bread in half and toast it in the oven at 100°C for 8 – 10 min till it just lightly colours and crisps up.

2.       In a small bowl mix together the garlic, lime juice, olive oil, salt and pepper pdr. This is your dressing.

3.       In a separate large mixing bowl, line the base with the lettuce.

4.       Sprinkle on top the cucumber, tomato, mint leaves, parsley, olives, chickpeas, onion and lightly toss and chill in the fridge.

5.       Just before serving pour the dressing over, toss and add the pita bread broken into chunky pieces.

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