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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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This salad uses seasonal tomatoes and traditional spices for a perfect Middle Eastern summer dish.
1 To make the dressing, mix the crushed garlic with the ingredients for the dressing and infuse for at least an hour at room temperature. Remove the garlic just before mixing with the salad.
2 Brush the pitta pieces with a little olive oil, then sprinkle with the za’atar and toast under a grill until lightly golden and crispy. Break into chunky shards.
3 Separate the gem lettuce into leaves and wash. Cut them into large strips. Cut the tomatoes in 2-3 different ways to give the salad some texture. They should all be about bite size, but not too small as they will become watery. Break the feta into chunks.
4 Place tomatoes onto a large serving plate. Scatter with lettuce, feta, pomegranate and oregano leaves. Add the pitta pieces and drizzle over the dressing and an extra sprinkling of za’atar spice and serve.
Calories 342 cal
Kilojoules 1431 kJ
Total fat 19.4 g
Saturated fat 7.1 g
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