2 organic Lebanese cucumbers
3 - 4 organic tomatoes, cut in half and deseeded
1 organic bunch spring onions
1 bunch organic radish 1 Organic red capsicum
1/2 organic bunch parsley, washed and chopped
1/2 organic bunch mint, washed and chopped
1/4 organic bunch coriander, washed and chopped
100 mls Extra Virgin Cold Pressed olive oil
2 organic lemons, zest and juice
2 slices of wholemeal pita bread, torn up
Pinch of cracked black pepper and sea salt
Dice the cucumbers, red capsicum, radish and tomatoes into small cubes. Place both into a large salad bowl. Slice the spring onions into fine slices and add to the tomato and cucumber. Wash the parsley, coriander and mint, and then combine and chop the mix to a fine consistency. Add to the other ingredients.
Tear the pita bread into the required size and bake in the oven for around 5-10 minutes, till crispy. Put the pita bread to one side and add to the salad just prior to serving.
Season salad with a little salt and pepper; add the lemon zest and then toss all the ingredients together.
Make the dressing by combining the olive oil and the lemon juice and mix well, pour over the salad and add the fried pita bread. If your salad needs a little more volume, you can add some finely chopped iceberg lettuce to it.