4 Serves
35 Mins
Cut the pita bread into bite-sized squares and heat the olive oil in a frying pan over medium heat.
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SwissVitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
59 µg / 400 µgCalcium
51 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
40 mg / 420 mgPhosphorus
102 mg / 1,250 mgPotassium
335 mg / 4,700 mgSodium
437 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
5 µg / 55 µgFiber
6 g / 28 gSugar
0 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
22 gAlcohol
0 g
Fry the pita pieces in the olive oil until golden brown and crispy, then remove and drain on paper towels.
In a large mixing bowl, combine the chopped vegetables and herbs, then season with salt and pepper to taste.
Toss the salad with the crispy pita pieces just before serving to maintain their crunch.
10
g50
g10
g
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