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For the dressing

Nutrition: per serving

  • kcal358
  • fat18g
  • saturates1g
  • carbs57g
  • sugars10g
  • fibre6g
  • protein12g
  • salt1.1g
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Method

  • step 1

    The night before, toss together all the salad ingredients except for the pitta bread and sumac. Make up the dressing and season to taste. Leave these separate until the morning.

  • step 2

    The next morning, toast the pitta breads until lightly golden. When cool, tear into pieces and combine with the salad and dressing. Spoon into 2 plastic boxes and sprinkle over the sumac.

Recipe from Good Food magazine, September 2013

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Comments, questions and tips (9)

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Overall rating

A star rating of 4.5 out of 5.11 ratings

qFOKA9AL

This dressing can't be right. Usually, salad dressings are 3 parts oil to 1 part acid - this is 3 parts acid to 1 part oil! It doesn't emulsify and is really runny, so it just runs off the salad and soaks into the bread so it just tastes of vinegar. Not only that, but it doesn't even tell you how to…

c5kk8nh6dpCYverig7

Really light and tasty. I forgot the parsley but it still tasted great. Perfect for Summer.

tracyw1205

I make this a lot and it goes with most things - great salad recipe and much more interesting with the dressing and pitta, definitely a favourite in our house!

Jason Blackburn avatar

Jason Blackburn

A star rating of 5 out of 5.

I make this a lot, skip out the pitta bread, put in a couple of teaspoons of mango chutney and have it on melba toasts

Leleni

question

Why should this be prepared the night before? Nothing is marinading. And why in two separate plastic containers? Seems bizarre.

hellojustinaguirguiscn_PHOnn

not bizarre, middle easterners aka my family preserve quality. it can get soggy that’s why, you want to add the dressing and pita upon eating it

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