*Fattoush*
Serves 6

I love the fresh taste of this delicious salad, with it's herbs and vegetables.  Crispy pita bread and a tangy lemon and olive oil vinaigrette make this one of my favourite summer salads!

2 pitta bread rounds
6 large romaine lettuce leaves, shredded
1 large Lebanese (short) cucumber, peeled and cubed
4 large ripe tomatoes, cut into 3/4 inch cubes
8 spring onions, trimmed and chopped
4 TBS finely chopped fresh flat leaf parsley
1 TBS finely chopped fresh mint
2 TBS finely chopped fresh coriander leaf (cilantro)

Dressing:
2 garlic cloves, peeled and crushed
100ml (3 1/2 ounces) extra virgin olive oil
100ml (3 1/2 ounces) freshly squeezed lemon juice
sea salt and freshly ground black pepper to taste

Pre-heat the oven to 180*C/350*F.  Split the pitta breads in half through the centre and bake on a baking tray in the heated oven for 8 to 10 minutes, until golden brown and crisp, turning them once halfway through the baking.  Set aside to cool, then break into pieces.

To make the dressing, whisk all the ingredients together in a bowl until well combined.

Place the bread, salad vegetables and herbs into a large salad bowl.  Toss to combine.  Drizzle with the dressing and toss well.  Taste and adjust seasoning as necessary.  Serve immediately.