- 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.