Basil leaves or mint (depends on your personal taste)
½ cup water (I often substitute with coconut water)
4-5 Ice cubes
Now this couldn’t be simpler – put all the ingredients in a blender, blitz, pour, drink!
Ingredients (Generously serves one)
1 Pita bread (roughly torn)
2 tbsp. Olive Oil
1 bunch of Lettuce Leaves
½ Cucumber (thickly chunked)
1 tomato (medium sized, medium chunks)
½ Cup Black Olives (Pitted)
Handful of mint leaves
Olive oil spurts
Sprinkle of Sumac (An Arabic spice which lends the zing to the salad, however if you do not have it, use a sprinkle of paprika and some extra lemon juice)
Take a baking sheet and line it with parchment. Roughly tear the pita bread into pieces and lay them out on the sheet, generously drizzle olive oil on them. Bake them in a pre-heated oven 180 C (325 F) for about 10 minutes.
In the mean time wash and chop your vegetables, put in mint leaves and olives and combine them in a bowl. Give a good drizzle of olive oil, some generous squirts of fresh lemon juice and mix together.
Lay the vegetables in your serving bowl/plate, top with the crispy bread pieces, sprinkle with your spices and serve immediately.