Total: 30 min. | Active: 20 min.
vegan, lactose-free
Nutritional value / people: 265 kcal
, Fat: 15 g
, Carbohydrate: 24 g
, Protein: 5 g


4 person


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Pita bread croutons

2 pita breads, torn into pieces
2 tbsp olive oil
1 garlic clove, pressed
¼ tsp salt


2 tomatoes, sliced
1 baby lettuce, cut into strips
½ cucumber, halved lengthwise, cored, cut diagonally into slices approx. 3 mm thick
1 bunch radish, quartered
1 red onion, thinly sliced
½ bunch peppermint, roughly chopped
½ bunch flat-leaf parsley, roughly chopped


3 tbsp lemon juice, use only the juice (produces approx. 3 tbsp)
3 tbsp olive oil
½ tsp salt
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How it's done

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Pita bread croutons

Mix the pita bread pieces, oil, garlic and salt in a bowl and arrange on an oven tray lined with baking paper.


For approx. 10 mins. in the centre of an oven preheated to 180°C. Remove, leave to cool.


In a bowl, mix together the tomatoes and all the other ingredients up to and including the parsley.


Combine the lemon juice, oil and salt, add to the salad with the pita bread croutons, mix together.

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