Ingredients:
2 flatbreads or flour tortillas
1 large green pepper,cored and deseeded and diced
1 Lebanese cucumber, diced
250 g (8 oz) cherry tomatoes halved
½ red onion, finely chopped
2 tablespoons chopped mint
2 tablespoons chopped parsley
2 tablespoons fresh chopped coriander
3 tablespoons extra virgin olive oil
Juice of 1 lemon
Salt and black pepper
Method:
Cook the flatbreads on a Preheated ridged griddle pan or under a Preheated hot grill for 2-3 minuets until toasted and charred. Leave to cool, then tear into bite-sized pieces
Put the green pepper, cucumber, tomatoes, onion and herbs in a bowl, add the oil, lemon juice and salt and pepper and stir well. Add the bread and stir again. Serve immediately
I choose not to add the sweet peppers to the bowl of salad because I’m allergic to sweet peppers.
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