FATOUSH SALAD

INGREDIENTS

2 wholemeal pieces of pita bread
60ml extra virgin olive oil
1 tbs paprika
Sea salt flakes
10 radishes, trimmed
3 Lebanese cucumbers
250g punnet grape tomatoes, sliced in half
1 cup mint leaves
½ cup flat-leaf parsley leaves
1 tbs lemon juice
1 tsp Sumac

METHOD

1. Preheat oven to 200°C.  Place pita bread on the TupperChef™ Baking Sheet, on a baking tray.
2. Brush each side of the pita with 1 tablespoon of the oil. Sprinkle with paprika and salt flakes.
3. Bake in oven for 6 minutes, turning once during cooking or until golden and crisp. Remove from oven and allow to cool. Break pita into large pieces.
4. Using the MandoChef, very thinly slice the radishes.
5. Using the Twistable Peeler, slice the cucumbers lengthwise into ribbons.
6. Arrange the cucumber, tomatoes, radish, mint, parsley and pita in the Coastal 1.5 Litre Bowl or on a large platter.
7. Combine the lemon juice, sumac and remaining oil in the Bake 2 Basics Quick Shake. Drizzle dressing over the salad,season with salt and pepper to taste. Serve immediately.

Kitchen Note
Dress the salad just before serving to retain the texture of the crunchy pita.
The Smooth Chopper™ is excellent for finely chopping mint and parsley leaves.