Serves 4

• 2 pita breads
• extra virgin olive oil, to drizzle
• sea salt
• 4 very ripe tomatoes, cut into wedges
• 1 cucumber, cut into cubes
• 100g black olives
• 10g mint leaves
• 20 store bought labneh balls
• 100g pistachio nuts, chopped

For The Salad Dressing

• ¼ cup extra virgin olive oil
• zest and juice of half a lemon
• 2 garlic cloves, crushed
• 1 tsp sugar
• sea salt and black pepper

1 Preheat oven to 200°C. Split open pita breads and drizzle with olive oil and sea salt. Toast in the oven until golden brown. Remove from oven, allow to cool and break into shards.
2 For The Dressing Blitz all the ingredients for the dressing together.
3 To Serve Arrange tomato, cucumber, olives and mint leaves on a serving platter and top with labneh. Scatter over pita croutons and pistachio nuts and pour over the dressing.

Text and image: Fairlady