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Trail Appliances BC:quality(75))
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One 10-inch pita, split in halfVegetable oil1 teaspoon cumin1 red pepper1 cup marinated artichoke hearts, drained3 ripe plum tomatoes or 2 cups small cherry or grape tomatoes¼ cup kalamata olives pitted¼ cup fresh mint or basil, chopped¾ cup feta, crumbled½ lemon2 tablespoons olive oil1 garlic clove, minced
Pre-heat oven to convection bake at 425oF.
Lightly brush both sides of pita with vegetable oil and sprinkle with ½ teaspoon cumin. Crisp in the preheated oven, about 2 to 4 min.
Meanwhile, slice the red pepper into bite-size pieces. Slice artichokes into quarters if necessary and coarsely chop plum tomatoes. Place all in a large bowl. Slice olives in half. Add along with mint and feta. Tear pitas into bite-size pieces and add into the bowl.
Squeeze about 1 tablespoon lemon juice into a small bowl. Whisk in oil and garlic until evenly mixed. Drizzle over salad and toss. Taste and add more cumin or lemon juice, if needed.
Serves 4
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:quality(90))
Chef’s Tips:
Instead of baking your pita in the oven, grill it on low heat until crisp. This will add a nice change in flavour. This salad can be made up to 2 hours and refrigerated before it’s served. It gets better as it sits!
