US
Ingredients
Serves: 4
1 wholemeal pitta bread, sliced
2 tsp extra virgin olive oil
1 tsp ground paprika
1 small cucumber, deseeded and sliced
1 large tomato, diced
1 head romaine lettuce, sliced
100g radish, finely sliced
1 handful fresh parsley, roughly chopped
50g pomegranate
1 tbsp extra virgin olive oil
1 lemon zest
½ lemon, juiced
2 tsp balsamic vinegar
1 small garlic clove, crushed
Method
Preheat the oven to 200°C/180°C fan.
Cut the pitta bread lengthways into 1cm strips.
Cover the pitta strips in 2 tsp of extra virgin olive oil and paprika. Bake in the oven for 5-10mins, or until toasted.
In a large bowl, mix together all the ingredients, and scatter the pomegranate on top.
Make the dressing and leave on the side so the salad stays fresh.
Second Nature special tip
Serve this with the beetroot falafels or a generous dollop of hummus as your protein source. When choosing store-bought hummus, check for natural ingredients, without added sugar.