lunch · vegetarian
Za'atar romaine with toasted pita
Romaine, cucumber and tomato in a lemony za'atar dressing, with crumbled feta and brittle toasted pita shards for crunch.
- Time
- 20min
- Steps
- 5
Ingredients
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Allergens
Contains milk, wheat and sesame.
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Shopping list
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Equipment
You'll need: Oven.
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Method
-
1
Rinse the romaine leaves, dry them and cut crosswise into ½-inch strips.
-
2
Dice the cucumber and tomatoes into ½-inch pieces. Leave the tomatoes in a sieve for 5 minutes so the extra juice drains off.
-
3
Whisk the lemon juice with the za'atar and olive oil. Crumble the vegetarian feta into large chunks so it stays distinct once tossed.
-
4
Heat the oven to 200°C (400°F). Split the pita into two layers and bake for 5–8 minutes, until brittle. Cool, then break into shards.
-
5
Toss the romaine, cucumber and drained tomatoes with the dressing. Add the pita shards and turn in the feta with just two gentle folds.
