Meals and Courses

  • 2 flatbreads or flour tortillas
  • 1 large green pepper, cored, 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 chopped fresh 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 minutes 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.

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