| 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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