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Ingredients:

Serves 2

What you need:

FOR THE SALAD
200g cherry tomatoes, on th vine
a small bunch of fresh thyme
1 small clove garlic, crushed
1 tsp olive oil
sea salt and freshly ground black pepper
2 wholegrain pitta breads
olive oil spray
1 tsp sumac
200g baby leaf spinach
60g feta, crumbled
1 avocado, peeled and sliced
1 tbsp sunflower seeds, toasted
1 tbsp pumpkin seeds, toasted

FOR THE DRESSING
juice of 1 lemon
juice of 1 orange
1 tbsp sumac

How to prepare:

Preheat your oven to 150ºC/130ºC fan/gas 2.
Put the tomatoes, thyme sprigs, crushed garlic and olive oil, onto a baking tray, season and toss together.
place in the oven for 25 mins or until the skins are slightly burnished and they are staring to wrinkle.
Cut the pittas into wedges and place on a second tray sprayed with oil. Liberally spray the pittas with olive oil and sprinkle them with some salt and sumac.
Remove the tomatoes from the oven and put to one side to cool.
Turn the oven up to 180ºC and cook the pittas for 10 mins or until golden and toasted.
Remove from the oven and break into bite sized pieces.
Pull the tomatoes off the vine and put in a big serving bowl, add the pittas and all the other ingredients.
Make the dressing by whisking together the oil, citrus juices and sumac and season to taste with salt and pepper.
Dress the salad, tossing to coat and serve immediately.

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