Ingredients

Method

• 3-4 pita breads, cubed
• 3 olive oil
• 2 Woolworths sumac
• 1 T Woolworths za’atar
• sea salt and freshly ground black pepper, to taste
• 2 heads Romaine lettuce, chopped
• 1 cucumber, quarted and sliced
• 200 g Rosa tomatoes, halved
• 3 radishes, stems removed and thinly sliced
• 1 green pepper, seeded and chopped
• 1 fresh mint, chopped
• fresh parsley, stems. removed and chopped
For the dressing, whisk:
• 3 lemon, juiced
• olive oil
• 2 sea salt and freshly ground black pepper, to taste
• 1 garlic, finely grated
• 1 sumac
• pomegranate molasses (optional)

Method

Ingredients

1. Preheat the oven to 180°C. Toss the pita bread in the olive oil, sumac, za’atar and season to taste. Place in an ovenproof dish and bake for 10 minutes, or until golden and crispy. Remove from oven and allow to cool.

2. In a large bowl, toss the lettuce, cucumber, tomatoes, radishes, pepper, mint and parsley.

3. Pour the dressing over the salad, add the toasted pita and toss before serving.

Find more Eid recipes here. 

Photographer: Jan Ras
Production: Abigail Donnelly
Recipes: Saadiyah Hendricks
Food assistant: Bianca Strydom