Lebanese Vegetable Salad

Cut 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.

Next, 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.

While 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.