Wheat-free Mediterranean pita bread salad recipe

  • Serves 6
  • 15mins to prepare and 10mins to cook
  • 263 calories / serving
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Pre-heat the oven to 200 C/ 400 F/ Gas Mark 6. Cut the bread into 2 ½ cm / 1 inch cubes. Grind the spices with a pestle and mortar and mix with the extra virgin olive oil. Place the pita cubes on a baking tray, drizzle with the spiced oil mixture and toast for 10 minutes or until crisp and light brown.

In a large bowl, combine the chopped tomatoes, green peppers, red peppers, mint, spring onions, garlic and cucumber. In a separate dish mix the olive oil, salt, pepper and lemon juice. Pour over the salad ingredients and stir in the toasted bread. Mix well and serve immediately.

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  • Ingredients

  • 4 rounds of wheat free pita bread
  • 2tsp dried coriander seeds
  • 1tsp dried cumin seeds
  • 3tbsp extra virgin olive oil
  • 3 large salad tomatoes, seeded and roughly chopped
  • 1 green pepper, cored, seeded and roughly chopped
  • 1 red pepper, cored, seeded and roughly chopped
  • 4tbsp fresh mint, roughly chopped
  • 4 spring onions, trimmed and chopped
  • 1 cucumber, cut in half, seeded and chopped
  • 1 garlic clove, peeled and crushed
  • juice of 1 lemon
  • 4tbsp olive oil
  • sea salt, to taste
  • freshly ground black pepper, to taste
  • Energy 1095kj 263kcal 13%
  • Fat 16g 23%
  • Saturates 2g 11%
  • Sugars 6g 7%
  • Salt 0.5g 9%

of the reference intake
Carbohydrate 26.6g Protein 3.8g Fibre 4.4g


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