Fattoush with pita, peas and sweet vegetables

Name: fattoush with pita, peas and sweet vegetables
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 1 el baharat spice mix; 5 el traditional olive oil; 2 big pita bread; 200 g frozen garden peas; 2 el mild yogurt; 2 el apple cider vinegar; toe garlic; 350 g sweet vegetable tomato mix; 150 g sweet bell pepper; 15 g fresh fresh mint; 40 g fresh flat parsley

Lebanese salad with pita bread, peas, yogurt, cider vinegar, garlic, mint, parsley, tomato mix and sweet paprika.

Ingredients

Kitchen Stuff

1 baking brush
1 baking paper

Directions

Preheat the oven to 180 ° C.
Mix the baharat with the oil.
Halve the pita bread lengthwise.
Brush the halves with the herb oil and cut each half into 8 dots.
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.
In the meantime, bring a layer of water to a boil in a saucepan and boil the garden peas for 3 minutes. Drain in a sieve and rinse under cold running water.
Meanwhile, mix the remaining oil, yogurt and cider vinegar into a dressing.
Press the garlic above and season with pepper and salt.
Halve the tomatoes and cut the peppers into rings.
Cut the mint and parsley leaves coarsely.
Add to the tomato and paprika together with the garden peas.
Spoon the dressing and half of the crispy pit points through the salad. Garnish with the rest of the pita coins and serve immediately.