• 2 tbsp olive oil (optional)
  • 3 tsp Bart Baharat spice
  • 2 pitta breads
  • 1 cucumber portion, halved, deseeded and thickly sliced
  • 1 small cauliflower, cut into small florets
  • 270g cherry vine tomatoes
  • 100g radishes, thinly sliced
  • 1 gem lettuce, chopped
  • 4 salad onions, thinly sliced
  • juice of 1 lime
  • 200g Greek yoghurt
  • 1 garlic clove, crushed
  • 2 tbsp fresh mint, finely chopped


  • STEP 1
    Stir together the olive oil and the Bart Baharat spice.
  • STEP 2
    Split open the pittas and brush the open sides with the spiced oil. Cook under a medium grill for 1-2 mins on each side until golden and crunchy, then set aside to cool.
  • STEP 3
    In a large bowl, mix together the cucumber, cauliflower, tomatoes, radishes, lettuce, salad onions and lime juice.
  • STEP 4
    In a separate bowl, mix together the yoghurt, garlic, mint and remaining Baharat spice.
  • STEP 5
    Break the pittas into small pieces and stir into the salad mixture.

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