Arabic Salad

This is based on Nadia Sawalha’s recipe in @bbcgoodfood magazine this month. But I have added corriander, left out the pepper (as this was used in the chilli, feta and parsley salad) and done different toasted pitta. It’s a lovely light and refreshing salad and makes a good contrast to the zaalouk.

For 4-6 portions you need
1 red onion, finely sliced
juice 1 lemon
2 tomatoes, diced (leave out the core and harder middle if they’re not as ripe as you’d like)
1/2 cucumber, sliced
1 small romaine lettuce, thickly shredded
1/2 bunch parsley and corriander, chopped
4 sprigs mint, chopped
3 tbsp olive oil

Place everything into a bowl and mix thoroughly.

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