Middle eastern bread salad


2 flatbreads or flour tortillas

1 large green pepper,cored and deseeded and diced

1 Lebanese cucumber, diced

250 g (8 oz) cherry tomatoes halved

½ red onion, finely chopped

2 tablespoons chopped mint

2 tablespoons chopped parsley

2 tablespoons fresh chopped coriander

3 tablespoons extra virgin olive oil

Juice of 1 lemon

Salt and black pepper


Cook the flatbreads on a Preheated ridged griddle pan or under a Preheated hot grill for 2-3 minuets until toasted and charred. Leave to cool, then tear into bite-sized pieces

Put the green pepper, cucumber, tomatoes, onion and herbs in a bowl, add the oil, lemon juice and salt and pepper and stir well. Add the bread and stir again. Serve immediately

I choose not to add the sweet peppers to the bowl of salad because I’m allergic to sweet peppers.