Updated: Aug 9, 2019
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Ingredients (2 serves) :
2 small wholegrain GF pita breads, torn into bite sized pieces
2 tbsp extra virgin olive oil
Pinch of sea salt
2 large handfuls of romaine lettuce
1 tomato, chopped
1/2 cucumber, chopped thinly
1 small red onion, sliced finely
1/2 cup chopped radish
1/2 cup mint leaves
1/4 cup parsley
4 boiled eggs
1/4 cup crumbled goats feta (optional)
For the mint dressing: 1/4 cup extra virgin olive oil, 1/4 cup lemon juice, 1/8 cup mint leaves, 1 tbsp honey, 1 tsp dijon mustard, 1 clove garlic, pepper/ salt
To toast the pita: Preheat your oven to 180°C. On a large, rimmed baking sheet, toss the torn pita with 2 tablespoons olive oil until lightly coated. Sprinkle with salt and bake in the oven until the pieces are very golden and crispy, tossing halfway, 8 to 12 minutes. Set the baking sheet aside to cool.
To prepare the salad: Make the salad dressing- place all ingredients in a food processor and mix to combine.
In a large serving bowl, combine the chopped lettuce, tomatoes, cucumber, onion, radish, mint, optional parsley and feta, and toasted pita. Add in the dressing and mix through.
Serve in two bowls with 2 boiled eggs each sliced over the top. Sprinkle with sumac to taste.
** For males or physically active females, add an additional GF pita bread.