Lebanese Vegetable Salad

INSTRUCTIONS

• 1
  Chop the romaine lettuce into smaller pieces. Cut the cucumber and radishes into small cubes. Finely chop the spring onion, parsley, and mint. Place the chopped ingredients into a larger bowl.
• 2
  Next, preheat the oven to 200°C and line a baking sheet with parchment paper. Halve the pita bread lengthwise to create 2 thinner circles, and cut each circle into small cubes (approx. 1 cm × 1 cm). Spread the chopped pita on 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 turn the pita cubes, return the sheet to the oven, and bake for another 4–5 minutes at 190–200°C until the cubes are golden and crispy.
• 3
  While the pita is baking, prepare the dressing: Prepare a sealable container, add olive oil, lemon juice, honey, and salt, close the container, and shake it to combine all the ingredients inside. Pour the resulting mixture into the bowl with the chopped vegetables and herbs.
• 4
  Once the pita cubes are baked, add them to the bowl and mix the entire mixture thoroughly. Divide the finished salad into 4 servings and serve immediately.