Fattoush Salad with Crispy Pita Bread & Marinated Feta

Preheat the oven to 200 °C top/bottom heat. Tear or cut the pita bread into bite-sized pieces. Spread out on a baking tray lined with baking paper, drizzle with 1 tablespoon of olive oil, season with a pinch of salt and a pinch of cumin, and bake in the oven for approx. 8–10 minutes until golden brown and crispy. Then remove and leave to cool.

For the dressing, finely chop or press the garlic. Squeeze the juice from the organic lemon. In a small bowl, whisk together the lemon juice, remaining olive oil, garlic, remaining ground cumin, salt, and freshly ground black pepper to make a flavorful dressing. Cut the feta into bite-sized cubes and marinate with 2 tablespoons of the dressing.

Wash the Romaine lettuce, shake dry, and cut into bite-sized strips. Halve the cucumber lengthwise and slice. Dice the vine tomatoes. Cut the radishes and spring onions into thin rings. Finely chop the parsley and mint.