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Preparation Time: 15 minutes
Cooking time: None
Serves: 4
If served as four portions, provides 169 cals, 10g fat (of which 1g saturates), 3g sugar and 0.5g salt per portion.
Ingredients
For the dressing:
- ½ lemon, juiced
- 3 tbsp olive oil
- ¼ tsp of ground cinnamon
- Salt and pepper
For the fattoush:
- 2 small gem lettuce, cut crossways thickly
- ⅓ of a large cucumber, deseeded, halved and cut into 1 cm thick crescents
- 3 tomatoes, quartered
- 3 radishes, quartered
- 3 spring onions, finely sliced
- 20g (1oz) parsley, finely chopped
- 10g (½oz) mint, finely chopped
- 2 stale pitta breads (bake at 200°C/Fan 180°C/Gas Mark 6 until crisp, crushed and cooled)
Method
1. For the dressing: In a small bowl, mix together lemon juice, olive oil, cinnamon, salt and pepper. Leave aside.
2. In a large bowl, add all the remaining ingredients except the bread.
3. When ready to serve, pour dressing over the salad and toss lightly. Finish with the crunched up bread and serve immediately.
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