Wholemeal pita bread
2 medium, (2 x 50g)
½ head(s), medium, chopped
500 g, vine-ripened truss variety, cut into thin wedges
2 medium, halved lengthways, sliced
2 individual, finely sliced
¼ cup(s), leaves, coarsely chopped
2 x 3 second spray(s)
¼ cup(s), fresh, (60ml)
¼ cup(s), (60ml)
- Preheat oven to 200°C . Lightly spray both sides of pita with oil and place on a large baking tray. Bake for 12-15 minutes, turning halfway through, until crisp. When cool enough to handle, break the pita into bite-size pieces.
- Meanwhile, to make dressing, finely chop garlic with ½ teaspoon salt on a chopping board, then use the flat side of the knife to crush garlic and salt into a paste. Transfer garlic paste to a medium bowl with remaining ingredients and whisk until combined.
- Combine lettuce, tomatoes, cucumbers, shallots, mint and pita pieces in a large bowl. Whisk dressing again, then drizzle over salad and toss well. Season with salt and pepper. Stand salad for 15 minutes before serving.