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  • 4servings
  • 80minutes
  • 483calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, B9, C, P
MineralsNatrium, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 pitta breads, torn into pieces

  2. 1 litre oil for frying

  3. 100g torn romaine lettuce

  4. 2 tomatoes, chopped

  5. 2 small cucumbers, peeled and diced

  6. 1 green pepper, chopped

  7. 3 spring onions, minced

  8. 15 fresh mint leaves, chopped

  9. 4 tablespoons chopped fresh parsley

  10. 1 teaspoon chopped fresh coriander

  11. Dressing:

  12. 4 tablespoons lemon juice

  13. 2 teaspoons white wine vinegar

  14. 1 pinch salt

  15. 1/2 teaspoon lemon pepper, such as Schwartz

  16. 1/2 teaspoon dried onion flakes

  17. 1 pinch celery salt

  18. 1 pinch garlic granules

  19. 4 tablespoons olive oil

Instructions Jump to Ingredients ↑

  1. Heat oil in a large frying pan over medium-high heat. Place pitta pieces into the frying pan without crowding. Fry in batches until browned; then remove to kitchen paper.

  2. Place romaine lettuce, tomatoes, cucumbers, pepper, spring onions, mint leaves, parsley and coriander into a large bowl.

  3. Pour lemon juice and white wine vinegar into a small bowl. Season with salt, lemon pepper, onion flakes, celery salt and garlic granules. Stir in olive oil.

  4. Gently toss salad with fried pitta and dressing. Adjust seasonings to taste, and serve.

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