Recipe for 4
4 cups thickly chopped lettuce
1 cup chopped fresh parsley
1 cup purslane leafs
1 cup fresh green onion finely chopped
1 onion thickly chopped
4 tomatoes, diced
1 cup diced cucumber
3 bell peppers (green, red, yellow), sliced
Juice of 2 lemons
Olive oil (equal quantity as the lemon juice)
3 cloves garlic, puréed
1 large Arabic pita bread
Wash thoroughly and chop the vegetables accordingly. Place them in a large salad bowl.
Cut the pita bread into 2-3 pieces and lay them in an oven pan. Place the pan in preheated oven and bake the pita bread until golden brown and crispy. When done remove the pita from oven and place inside clean towel. With your hands and crush the pita bread into smaller pieces and let them cool for a couple of minutes. Add the pita bread in the salad bowl with the vegetables.
While preparing the pita squeeze the lemons and place the juice in an electric blender with the olive oil and garlic. Season with salt and pepper and process until you get a well blended sauce.
Drizzle with the sauce the ingredients in the salad bowl and toss to combine.
Serve the salad with hummus and extra pita bread. Enjoy!