Ingredients
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2 Lebanese flat breadany flat bread can be used
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1 Lebanese cucumber
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2 roma tomatoes
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1 small yellow capsicumseeded and cut into 1 cm (1/2 inch) pieces
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small purple onioncut into ½ cm (1/4 inch) pieces
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1 lemonjuice only
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minta few sprigs, roughly chopped
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continental parsleya few sprigs, roughly chopped
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coriandera few sprigs, roughly chopped
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sea salt flakes
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pepper grinder
Directions
Most likely originally developed to use up stale bread, this salad is a hearty alternative to most other and unfortunately all too often unsatisfying salads. Serve it with a nice grilled fish, or marinated chicken and you have a complete and also very healthy meal.
- Preheat oven to 180-200 degrees Celsius (350-375 degrees Fahrenheit) and bake flat bread about 5 minutes and turn and bake a further 5 minutes.
- Remove the bread and allow to cool.
- Place the cucumber, tomato, capsicum, onion, coriander, mint and parsley in large mixing bowl.
- Break the cooled bread into pieces and add to the bowl. Season with sea salt and cracked pepper, add lemon juice and olive oil to taste and toss.
