Fattoush with pita, herbs and garden peas

Name: fattoush with pita, herbs and garden peas
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 1 el baharat spice mix; 6 el traditional olive oil; 3 big pita bread; 200 g frozen garden peas; 2 el mild yogurt; 2 el apple cider vinegar; 1 toe garlic; 15 g fresh fresh mint; 20 g fresh flat parsley; 350 g sweet vegetable tomato mix; 150 g sweet bell pepper

Lebanese salad with pita bread, garden peas, yogurt, apple cider vinegar, garlic, mint, parsley, tomatoes and peppers.

Ingredients

Kitchen Stuff

1 baking paper

Directions

Preheat the oven to 180 ° C.
Mix the baharat with the oil. Cut the pita bread lengthwise in half, so that you get 2 circles per roll.
Brush the circles with the baharat oil and season to taste with pepper and salt. Cut each circle into 2 dots per person.
Divide the pita coins over a baking sheet covered with parchment paper and bake in the center of the oven in approx. 10 min. Until crispy. Spoon halfway.
Meanwhile, bring a large pot of water to the boil and cook the frozen garden peas for 3 minutes (blanch).
Drain in a colander and let cool under cold running water.
In the meantime, whisk the rest of the oil, the yogurt and the cider vinegar in a large bowl into a dressing.
Press the garlic above and season with pepper and salt.
Slice the fresh mint and the parsley. Halve the tomatoes and cut the sweet peppers into thin rings.
Mix with the herbs and garden peas through the dressing.
Spoon half of the crispy pit points through the vegetable salad and garnish with the rest of the pita coins. Serve immediately.