CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Ainsley’s m, Ew |
2 |
servings |
INGREDIENTS
1 |
sm |
Cucumber |
4 |
|
Small; ripe tomatoes |
100 |
g |
Black olives |
1 |
|
Red onion; peeled |
1 |
|
150 gram block feta |
3 |
|
Mini pittas |
1 |
sm |
Bunch fresh mint |
1 |
sm |
Bunch fresh parsley |
1 |
|
Lime |
1 |
tb |
Olive oil |
|
|
Seasoning |
INSTRUCTIONS
Preheat the oven to 200C/400F/Gas 6.
1 Peel and dice the cucumber. Quarter the tomatoes. Place the pittas onto a
baking tray and bake until crisp and golden.
2 Slice the red onion into rings. Place the cucumber, tomatoes, olives and
onion rings on a large bowl. Crumble over the feta and mix together well.
3 Roughly chop the herbs and sprinkle over the salad. Break the pitta into
pieces and scatter over the salad.
4 Whisk together the lime juice, olive oil and seasoning and drizzle over
the fattoush. Serve immediately, while the pitta pieces are still crisp.
Converted by MC_Buster.
Per serving: 241 Calories (kcal); 13g Total Fat; (45% calories from fat);
6g Protein; 31g Carbohydrate; 0mg Cholesterol; 482mg Sodium Food Exchanges:
0 Grain(Starch); 0 Lean Meat; 4 1/2 Vegetable; 1/2 Fruit;
2 1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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