Herb salad

By: Zita Steyn
From: Good Better Green
Serves: 4

This is a wonderfully refreshing green salad that is delicious with a rich or heavy main course, or served as a rst course to awaken the palate. I sometimes add a nely shredded chicory or a tomato. Use up all the dressing – the salad needs it. If you don’t like the sharp taste of raw onion, soak it in cold water for 15 minutes after chopping, then drain

Ingredients

Quantity	Ingredient
1-2	pitta breads, cut into very thin strips
1 head	romaine lettuce, coarsely chopped
25-30g	at-leaf parsley, leaves only, finely chopped
15g	basil, torn into bite-sized pieces, leaves only
10g	dill, thickest part of stalks discarded, roughly chopped
15g	chives, snipped into small pieces
2-3	mint sprigs, finely shredded, leaves only
10g	tarragon sprigs, roughly chopped, leaves only

For the dressing

Quantity	Ingredient
1 tablespoon	nely chopped red onion
1/2 teaspoon	dried oregano
1 tablespoon	nely chopped fresh thyme leaves
3-4	oregano sprigs, finely chopped, leaves only
1 tablespoon	red wine vinegar
3 tablespoons	extra virgin olive oil
large pinch	unrened brown sugar
large pinch	sea salt

Method

Preheat the oven to 180°C.
Spread the strips of pitta out on a baking tray in a single layer and bake in the oven for 20–25 minutes until crunchy.
For the dressing, put all the ingredients in a glass jar, screw the lid on tightly and shake vigorously until the sugar has dissolved.
Toss the salad ingredients and pitta chips together. Dress the salad and serve immediately.

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