Fine fattoush

METHOD:

Preheat the oven to grill and toast the pita bread on both sides until golden and crispy.

Break the bread into bite-size pieces and set aside.

Place lettuce, tomatoes, cucumbers, spring onions and herbs into a large bowl - pour over the dressing and toss well.

Add the pita crisps just before serving.

SERVES: six

TIME: 15 minutes

Ingredients:

• 3 pita rounds, sliced into stripes
• 2 heads baby lettuce (cos/butter/romaine), torn
• 150g mini rosa tomatoes, halved
• Half an English cucumber, diced
• 3 spring onions, sliced
• Small handful each mint, coriander and parsley
• For the dressing:
• 60ml lemon juice
• 3ml celery salt
• 2ml lemon pepper
• 2ml dried onion flakes
• 60ml olive oil