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Middle Eastern fattoush

olive oil

Baharat

Pittas

cucumber portion

small cauliflower

pack cherry vine tomatoes, halved

radishes, thinly sliced

Little Gem Lettuce

salad onions

Juice 1 lime

pot Greek strained natural yogurt

clove garlic

fresh mint

Stir together the olive oil and 2 tsp of the Baharat spice blend. Split open the pittas and brush the open sides with the spiced oil. Cook under a medium grill for 1–2 minutes on each side until golden and crunchy, then set aside to cool. 

In a large bowl, mix together the cucumber, cauliflower, tomatoes, radishes, lettuce, salad onions and lime juice.

 In a separate bowl, mix together the yogurt, garlic, mint and remaining Baharat.

Break the pittas into small pieces and stir into the salad mixture. Divide between 4 plates and serve each with a spoonful of the minted yogurt.