Preparation info

  • Difficulty


  • Serves:


Appears in

My Street Food Kitchen

My Street Food Kitchen

By Jennifer Joyce

Published 2015

  • About

I never tire of making this chopped vegetable salad laced with crisp pita nuggets and bracing pomegranate dressing.

Preparation: 25 Minutes
Cooking: 10 Minutes


  • 1 baby gem lettuce, roughly chopped
  • 6 radishes, trimmed and thinly sliced
  • 200 g (7 oz) cherry tomatoes, halved
  • 3 Lebanese (short) cucumbers, cut into large dice
  • 4 spring onions (scallions), thinly sliced
  • 1 red capsicum (pepper), seeds and membranes discarded, cut into 2 cm (¾ inch) dice
  • small handful of chopped dill
  • small handful of flat-leaf (Italian) parsley
  • small handful of mint

Crispy pitta

  • 2 pitta breads, cut into 2 cm (¾ inch) pieces
  • 1 tablespoon extra virgin olive oil
  • 3 teaspoons sumac, plus extra for serving


  • 1 small garlic clove, crushed with 1 teaspoon sea salt
  • 2 tablespoons lemon juice
  • 1 tablespoon red wine vinegar
  • 1 tablespoon pomegranate molasses
  • 45 ml ( fl oz) extra virgin olive oil


Preheat the oven to 200°C (400°F) or 180°C (350°F) fan forced.

To make the crispy pitta, spread out the bread pieces on a large oven tray. Drizzle with the olive oil and sprinkle with the sumac and lots of salt and freshly ground black pepper. Bake for 8 minutes or until golden. Remove from the oven and set aside.

To make the dressing, put all of the ingredients in a jar with a fitted lid and season with salt and pepper. Seal the jar and shake to combine well.

Place the salad ingredients in a large bowl. Just before serving, pour the dressing over, add the crisp pitta and gently toss.