( SERVES 4 )
Photo by Tam West
There’s a great variety of herbs in New World’s produce department, both fresh cut herbs in packets, and living herbs which come in soil pots that allow you to pick your herbs at their absolute freshest as you need them. If you’re looking for something a bit more exotic, just ask the friendly team in-store.
|3||Pita breads, small and a little stale if possible|
|2 Tbsp||Olive oil|
|1 punnet||Cherry tomatoes, halved|
|1 cup||Chopped flat leaf parsley|
|1 cup||Chopped mint|
|1||Red capsicum, seeded and diced|
|½ cup||Radish, diced|
|2||Spring onions, thinly sliced|
|½ cup||Extra virgin olive oil, plus extra for baking bread|
|¼ cup||Lemon juice|
|1||Garlic clove, crushed|
|2 Tbsp||Sumac powder|
- Heat the oven to 200C. Toss the pita bread in some oil and a little salt and bake for 10-15 minutes until crisp (keep an eye on them, they will burn quickly) then break into small pieces.
- Combine the cucumber, tomatoes, parsley, mint, capsicum, radish, spring onions and bread.
- Whisk oil, lemon juice, garlic and sumac and drizzle over salad, tossing gently to combine. Season with salt if required. Serve immediately.