| Created by | Spinneys |
| Prep time | 10 minutes |
| Cook time | 5 minutes |
| Serves | 2 |
| Cuisine | Lebanese |
| Diet | Vegetarian |
| Preparation | Easy |
Nutrition (per serving)
| Calories | 360 |
| Fat | 9.1g |
| Protein | 11.8g |
| Carbs | 54.6g |
| Sugars | 15.1g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDF1
To make the dressing, combine all the ingredients in a bowl and adjust the seasoning, if necessary.
2
Quarter the pitas and fry in a pot of oil, heated to 180 C, until golden and crisp, approx. 5 minutes.
3
Peel the leaves off the core of the lettuce and place in ice cold water along with the rest of the herbs.
4
Divide the yoghurt (or labneh) between 2 plates. Drizzle the dressing over and top with the lettuce leaves, herbs and pita.
5
Drizzle with any leftover dressing, season and serve.
