I first came across this salad in Oman and fell in love with it. It’s a lovely punchy salad which is packed full of flavour. The tangy dressing gives it real guts, while the delicious croutons remove any idea of it being too wholesome.
I often make this salad at the start of the week, I keep the dressing and croutons separately in the fridge and just mix them in to the amount of salad I want to serve. It keeps well.
Similarly if you are looking to feed a large number of people this is a great salad which multiples up easily. I recently fed 20 with it as part of a large meal, just increase the ingredients by 4.
16 cherry tomatoes
80 g / 3 oz romaine lettuce, baby spinach or another green salad leaf
1 red pepper
½ small onion – red or white
2 cloves of garlic
A large bunch of parsley
A large bunch of mint
Juice of a lemon
1 tbsp white wine or cider vinegar
100 mls / 3 ½ fl ozs olive oil
salt and pepper
1 tbsp sumac
2 tbsp olive oil
2 pitta bread or similar bread – stale is fine
4 – 6
Total carbohydrate per portion – 19 g (if serving 4)
1. Preheat the oven to 190 C / 375 F / Gas Mark 5.
2. Half the cherry tomatoes and put them in a large salad bowl. Cut up all the other salad ingredients to a similar size, except for the garlic and onion. The onion needs to be finely chopped and the garlic crushed. Mix everything together.
3. Open up the pitta bread and separate into two pieces. Brush the pitta on both sides with the mixed oil and sumac. Lie on a baking sheet.
4. Place the pitta in the oven for ten to fifteen minutes or until crunchy. Take them out and let them cool before cutting up into small pieces.
5. Mix the ingredients for the dressing.
6. Pour the dressing over the salad and toss well, then add the croutons to the top and serve straightaway.