Serves 6

What you need:
2 standard-sized garlic pitta breads*
1 small iceberg lettuce, and assorted lettuce leaves, cut into 1cm/½" strips
4" cucumber, cut into 1cm/½" cubes
6 rounded tablespoons coarsely chopped parsley
2 heaped tablespoons garden mint
4 scallion, thinly sliced
1 small red onion, chopped

* Plain/brown pitta bread may also be used.

For the dressing:
Zest of one lemon or lime ½-1 tablespoon lemon juice 2 tablespoons pure vegetable oil A little salt and freshly ground black pepper.

What you do:
In a large bowl combine the vegetables and herbs and toss lightly. In a small bowl combine the ingredients for the dressing, whisk and season. Toss the salad in the dressing. Before sertving, toast the pitta bread under the grill until it starts to get really crisp. Cut it into small squares, scatter these into the salad. Adjust seasoning and serve straight away

Mary Sheehan, Gardner Merchant, Klinge Pharma & Company, Killorglin, Co Kerry