‘ANCIENT AND MODERN’
Cookbook explores Israel’s culinary history
Serves: 4
2 fresh pita breads
■
Kosher or coarse salt ■
1 tbsp (15 mL) canola or corn oil ■ 1 red bell pepper ■
1/2 medium red onion ■
4 Persian cucumbers or ■ 2 English hot house cucumbers 2 large, ripe tomatoes or 2 cups ■ (500 mL) cherry tomatoes
1 head Bibb or Boston lettuce ■
1 to 3 tsp (5 to 15 mL) kosher ■ or coarse salt, to taste
2 tbsp (30 mL) fresh lemon juice ■ 2 tbsp (30 mL) olive oil ■
1/2 cup (125 mL) corn kernels ■ 1/2 cup (125 mL) chopped fresh ■ herbs (mint, dill and flat-leaf parsley)
1. Preheat oven to 350 F (175 C). Have ready a baking pan coated with canola or corn oil and sprinkled with salt.
2. Cut pita bread into bite-size pieces, turn to coat with oil and salt, and bake in the preheated oven until golden brown and crisp, turning once, about 5 minutes.
3. Finely chop bell pepper. Cut onion in slivers. Coarsely chop or slice cucumbers and tomatoes. Tear lettuce into small pieces. Combine all vegetables in a large bowl.
4. When ready to serve, add toasted pita, turning to distribute. In a small bowl, combine salt, lemon juice, olive oil, corn and fresh herbs. Add to vegetables, turning to combine well. Serve at once. julianarmstrong1@gmail.com