NO NEED FOR CUTLERY HERE, OUR MEDITERRANEAN CHOP-CHOP SALAD SERVED ON BROKEN LEMON PEPPER PITTA IS SURE TO BECOME A NEW FAVOURITE. BREAK A PIECE OFF AND YOU HAVE YOUR OWN CRUNCHY PITTA SPOON TO ENJOY ALL THE FLAVOURS AT ONCE, IT’S LITERALLY A PARTY IN YOUR MOUTH!

INGREDIENTS:

3 x pitta bread

Melted butter

Lemon pepper seasoning

1x red capsicum

1x green capsicum

1x yellow capsicum

Small wedge of red cabbage (approx. 100g)

½ avocado

½ continental cucumber

2 lengths of spring onion

Small handful of parsley

Small handful of basil

80g danish fetta

½ cup extra virgin olive oil

¼ cup white wine vinegar

½ tsp Dijon mustard

Pinch of dried oregano

Salt and pepper to taste

STEP 1: Preheat oven to 220 degrees C. Pull your pittas in half using your fingers exposing the soft inside of the pitta so you have 6 thinner round pieces, brush the soft inside with melted butter and sprinkle with lemon pepper seasoning. Cook each round until golden (these burn really quickly so keep an eye on them!)

STEP 2: Finely dice the capsicums, red cabbage, avocado, cucumber, spring onion, parsley and basil and place in a bowl, crumble the fetta over the top and add a pinch of salt. Remember by dicing finely all the flavours can be enjoyed in one mouthful.

STEP 3: To make the dressing, in a jar add Extra Virgin olive oil, vinegar, Dijon, oregano, salt & pepper and shake well to combine. Pour just enough over the salad to coat lightly- if you add too much it will make the pittas soggy! Toss well.

STEP 4: Arrange some broken pitta pieces on a platter and spoon the chop chop salad into the middle…Enjoy!