Middle Eastern fattoush salad

Past-their-prime pittas find a home in this veg-packed lunch. It’s high in fibre, so it’s good for your digestion

528 kcals; 9g protein; 45g carbs; 35g fat;*

Serves 2

INGREDIENTS

2 stale pitta breads; 1 romaine lettuce, chopped; 400g tomatoes; 8 radishes, thinly sliced; ¾ cucumber, 1 red onion, thinly sliced; ½ bunch of mint, chopped; Bunch of flat leaf parsley; Olive oil, to coat; Salt and pepper

For the dressing: 1 garlic clove, minced; 1 tbsp cider vinegar; 5 tbsp olive oil;

Juice of 1 lemon

MAKE IT

1 Heat the oven to 180C; rub the pittas with oil, season, then place in the oven until crisp; set aside to cool.

2 Place the lettuce in a big bowl; chop the tomatoes into varied sizes and add them to the bowl. Next, toss through the radish, cucumber and red onion slices. Add the mint and parsley to the mix.

3 In a separate bowl, combine the dressing ingredients, give them a little whisk and season to taste.

4 To assemble, toss the salad in the dressing, crumble in the crispy pitta and serve. If you’re prepping this for lunch, keep the bread separate until you’re ready to eat to retain that delicious crunch.