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| 1 klein | Cucumber |
| 4 | Small; ripe tomatoes |
| 100 Gramm | black olives |
| 1 | Red onion peeled |
| 1 | 150 gram block feta |
| 3 | Mini pittas |
| 1 klein | Bunch fresh mint |
| 1 klein | Bunch fresh parsley |
| 1 | Lime |
| 1 Esslöffel | olive oil |
| | Seasoning |
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Preheat the oven to 200 °C/400F/Gas 6.
1 Peel and dice the cucumber. Quarter the tomatoes. Place the pittas onto a baking tray and bake until crisp and golden.
2 Slice the red onion into rings. Place the cucumber, tomatoes, olives and onion rings on a large bowl. Crumble over the feta and mix together well.
3 Roughly chop the herbs and sprinkle over the salad. Break the pitta into pieces and scatter over the salad.
4 Whisk together the lime juice, olive oil and seasoning and drizzle over the fattoush. Serve immediately, while the pitta pieces are still crisp.
Per serving: 241 Calories (kcal); 13g Total Fat; (45% calories from fat); 6g Protein; 31g Carbohydrate; 0mg Cholesterol; 482mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 4 1/2 Vegetable; 1/2 Fruit; 2 1/2 Fat; 0 Other Carbohydrates
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