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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Rest Middle Eastern

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat your grill to its highest setting. | 2. Grill the pitta breads lightly on both sides, until they are crisp. Keep a watch! You don't want black bread! Cool. | 3. Slice the lettuce (your choice, but don't use really soft lettuce such as butter lettuce). | 4. Halve the small tomatoes. | 5. Cut the cucumber into thick rounds, and cut the rounds into 4 cubes each. | 6. Chop the parsley and measure roughly. If Zaar allowed it, I'd have said "just chop enough for a handful". | 7. Ditto, the mint. | 8. Quarter the radishes and slice the spring onions, green and white parts included. | 9. Place all the prepared vegetables in a bowl. | 10. Cut the pita breads into bite-sized pieces, and add. | 11. Whisk together the ingredients for the dressing until well mixed. | 12. If you wish, season the salad ingredients with salt and pepper. | 13. Sprinkle the dressing over the salad and toss well. Leave, covered, in the fridge, or serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
romaine lettuce	1			-	-	-	-
cherry tomato	1/2	lb		201.7338	0.0	44.8801	1.1333
cucumber	1	cucumber		45.15	10.9263	1.9565	0.3311
flat leaf parsley	1/2	cup		201.7338	0.0	44.8801	1.1333
mint	1/2	cup		20.064	3.835	1.5002	0.3329
spring onion	6			-	-	-	-
radish	12			222.72	47.328	9.4656	1.392
pita bread	3			-	-	-	-
extra virgin olive oil	5	fluid		201.7338	0.0	44.8801	1.1333
lemon	1		grated rind	3.8425	1.2349	0.1458	0.0397
lemon	1	tablespoons		3.8425	1.2349	0.1458	0.0397
honey	2	tablespoons		-	-	-	-
mustard	2	teaspoons		0.63	0.109	0.0667	0.0098

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.