1. Wash all vegetables and lettuce leaves (spin dry).
2. Slice radish and spring onion thinly.
3. Cut cucumber into chunks and halve cherry tomatoes
4. Shred lettuce.
5. Brush the pita bread with a drizzle of olive oil and dust with sumac. Bake for 10 minutes or until crispy. Break into pieces/ chips.
6. Combine vegetables, lettuce and feta cheese into a large salad bowl and drizzle with lemon dressing. Top with crunchy pita crisps
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