A super-fresh Lebanese salad twisted with La Pimenterie’s Vertigo sauce. Crunchy vegetables, toasted pita bread, and a zesty lemon dressing, for a vibrant and aromatic plant-based dish.
Ingredients (for 4 people):
- 2 pita breads
- 2 ripe tomatoes, diced
- 1 Lebanese cucumber, cut into half-moons
- 1 red bell pepper, diced
- 1/2 red onion, thinly sliced
- A handful of sliced radishes
- 1/2 bunch of fresh parsley, chopped
- A few mint leaves
- Juice of 1 lemon
- 3 tbsp olive oil
- 1 to 2 tsp Vertigo hot sauce (classic)
- 1 tbsp pomegranate molasses (optional)
- Sea salt and pepper to taste
Preparation steps:
1. Cut the pita breads into triangles and toast them in the oven or on a pan until golden and crispy.
2. In a large bowl, mix all the vegetables with the parsley and mint.
3. In a small bowl, whisk together the olive oil, lemon juice, Vertigo sauce, pomegranate molasses, salt, and pepper.
4. Pour the dressing over the vegetables and mix well.
5. Just before serving, add the toasted pita pieces to keep them crunchy.
6. Serve fresh, as a side or as a vegetarian main dish.