Lebanese Pitta Bread Salad with Feta
Lebanese Pitta Bread Salad with Feta
 Prep Time ~ 35 mins | Cooking Time ~5 mins |
 Approx Cost ~ £? |  Difficulty ~ Easy |
 Freeze ~ No |  Serves ~ 4 |
Tip ~
Ingredients
200g / 7oz feta cheese
½ mild red chilli, seeded and finely chopped
1 garlic clove, sliced
Zest and juice of ½ lemon
4 tablespoons olive oil
2 pitta bread
1 stick celery
½ cucumber
3 plum tomatoes
1 Romano red pepper, seeded
10 cherry tomatoes
8 radishes
1 baby gem lettuce
2 spring onions, trimmed
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh flat leafed parsley
1 tablespoon chopped fresh coriander
Salt and pepper
Method
- Start by marinating the feta for a minimum of 1 hour, or over night if possible. Place the block of feta in a dish, scatter with chilli, garlic and lemon zest. Pour the oil over the feta, then cover and set aside.
- Preheat the grill. Toast the pitta breads on both sides, then split them in half and open up like a book. Grill the insides until crisp and golden. Cool, and then break into pieces.
- Cut the celery into pieces no longer than 2.5cm / 1 inch.
- Slice the cucumber in half, remove the seeds and roughly dice.
- Dice the plum tomatoes and pepper. Cut the cherry tomatoes in half and radishes into quarters.
- Roughly shred the gem lettuce and finely slice the spring onions.
- Mix all these ingredients in a large bowl.
- Make the dressing. Strain the oil from the feta, add the lemon juice, then season and whisk together.
- Scrape the chilli, lemon zest and garlic off the feta and crumble the cheese into 1cm / ½ inch chunks.
- Add to the salad with the pieces of pitta, herbs and dressing. Mix well and serve in a large bowl, with some good hummus alongside.