Middle-eastern-style Salad

Total Time: 25 mins Preparation Time: 20 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 1 large romaine lettuce
• 1/2 lb cherry tomatoes or 1/2 lb plum tomato
• 1 cucumber (the long english ones)
• 1/2 cup fresh flat-leaf parsley
• 1/2 cup garden mint
• 6 spring onions
• 12 radishes
• 3 pita breads
• 5 fluid ounces extra virgin olive oil
• 1 grated lemon, rind of
• 1 lemon, juice of (about 3 1/2 tablespoons)
• 2 tablespoons honey
• 2 teaspoons mild mustard

Recipe

• 1 preheat your grill to its highest setting.
• 2 grill the pitta breads lightly on both sides, until they are crisp. keep a watch! you don't want black bread! cool.
• 3 slice the lettuce (your choice, but don't use really soft lettuce such as butter lettuce).
• 4 halve the small tomatoes.
• 5 cut the cucumber into thick rounds, and cut the rounds into 4 cubes each.
• 6 chop the parsley and measure roughly. if zaar allowed it, i'd have said "just chop enough for a handful".
• 7 ditto, the mint.
• 8 quarter the radishes and slice the spring onions, green and parts included.
• 9 place all the prepared vegetables in a bowl.
• 10 cut the pita breads into bite-sized pieces, and add.
• 11 whisk together the ingredients for the dressing until well mixed.
• 12 if you wish, season the salad ingredients with salt and pepper.
• 13 sprinkle the dressing over the salad and toss well. leave, covered, in the fridge, or serve.