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INGREDIENTS
- 1 small romaine lettuce (approx. 150 g)
- ½ large English cucumber (approx. 150 g)
- 5 medium radishes (5× approx. 20 g)
- 2 stalks of spring onion (2× approx. 20 g)
- 50 g fresh parsley
- 20 g fresh mint
- Pita bread for serving
DRESSING INGREDIENTS
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 tablespoon liquid honey
- Salt
METHOD
- 1Cut the romaine lettuce into smaller pieces. Dice the cucumber and radishes into smaller cubes. Finely chop the spring onion, parsley, and mint. Place the chopped ingredients into a large bowl.
- 2Next, preheat the oven to 200 °C and line a baking sheet with parchment paper. Halve the pita bread lengthwise to create 2 thinner rounds, and cut each round into small cubes (approx. 1 cm × 1 cm). Spread the chopped pita onto the lined baking sheet, place it in the preheated oven, and bake for 4–5 minutes at 190–200 °C. Then remove the baking sheet from the oven, stir and flip the pita cubes, return the baking sheet to the oven, and bake for another 4–5 minutes at 190–200 °C, until the cubes are golden and crispy.
- 3While baking, prepare the dressing: Get a sealable container, add olive oil, lemon juice, honey, and salt, close the container, and shake it to combine all ingredients. Pour the resulting mixture into the bowl with the chopped vegetables and herbs.
- 4Once the pita cubes are baked, add them to the bowl and thoroughly mix the entire mixture. Divide the finished salad into 4 portions and serve immediately.
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The author of the photograph is Marie Bartošová