Middle Eastern Bread Salad

On to salads in the cookbook.
Ingredients:

• 2 flat breads or flour tortilla
• 1 large green pepper, cored, deseeded and diced
• 1 Lebanese cucumber, diced (not sure what Lebanese cucumbers are, but I used regular ones)
• 250g (8 oz) cherry tomatoes, halved
• 1/2 red onion, finely chopped
• 2 tablespoons chopped mint
• 2 tablespoons chopped parsley
• 2 tablespoons chopped fresh coriander (I didn't use fresh, since I had dried)
• 3 tablespoons extra virgin olive oil
• Juice of 1 lemon
• Salt and black pepper

Directions:

1) Cook the flatbreads on a preheated ridged griddle pan or under a preheated hot grill for 2-3 minutes until toasted and charred.
2) Leave to cool, then tear into bite-sized pieces.










3) Put the green pepper, cucumber, tomatoes, onion and herbs in a bowl, add the oil, lmeon jice and salt and pepper and stir well.







4) Add the bread and stir again.
5) Serve immediately.