Advertisement

  • 2 tbsp olive oil (optional)
  • 3 tsp Bart Baharat spice
  • 2 pitta breads
  • 1 cucumber portion, halved, deseeded and thickly sliced
  • 1 small cauliflower, cut into small florets
  • 270g cherry vine tomatoes
  • 100g radishes, thinly sliced
  • 1 gem lettuce, chopped
  • 4 salad onions, thinly sliced
  • juice of 1 lime
  • 200g Greek yoghurt
  • 1 garlic clove, crushed
  • 2 tbsp fresh mint, finely chopped

    Method

    • step 1

      Stir together the olive oil and the Bart Baharat spice.
    • step 2

      Split open the pittas and brush the open sides with the spiced oil. Cook under a medium grill for 1-2 mins on each side until golden and crunchy, then set aside to cool.
    • step 3

      In a large bowl, mix together the cucumber, cauliflower, tomatoes, radishes, lettuce, salad onions and lime juice.
    • step 4

      In a separate bowl, mix together the yoghurt, garlic, mint and remaining Baharat spice.
    • step 5

      Break the pittas into small pieces and stir into the salad mixture.
    Advertisement

    Comments, questions and tips

    Rate this recipe

    What is your star rating out of 5?

    Choose the type of message you'd like to post

    Choose the type of message you'd like to post

    Overall rating

    A star rating of 0 out of 5.0 ratings

    Be the first to comment

    We’d love to hear how you got on with this recipe. Did you like it? Do you have suggestions for possible swaps and additions? Or simply ask us your questions...

    Advertisement
    Advertisement
    Advertisement