- 15 minutes
Nutrition per serve
- Energy 900.5kJ
- Protein 5.9g
- Total fat 10.1g
- - saturated fat 20g
- Fibre 9.1g
- Sodium 226.8mg
- 1 tablespoon of extra-virgin olive oil
- 1 wholemeal Lebanese bread, cut into small pieces
- 1 head of lettuce roughly chopped (~10 leaves)
- 2 ripe tomatoes diced
- 3 Lebanese cucumbers quartered
- 1 large bell pepper chopped
- 4 radishes diced
- 2 green onions chopped finely
- 1 cup of fresh parsley
- 1 small red onion finely chopped
- 2 tablespoons of pomegranate seeds
- Pinch of salt
- Pinch of cracked pepper
- 3 tablespoons of lemon juice
- 1 teaspoon of sumac
- ½ teaspoon of fresh mint or dried
- 1 tablespoon of pomegranate molasses
- 2 garlic cloves optional
- 1 tablespoon of olive oil
- In a pan on high heat Put1 tablespoon of extra virgin olive oil into a pan on high heat and add Lebanese bread. Keeping turning until bread is crispy and golden in colour. You can also toss the bread in the olive oil and place on a baking dish in the oven and bake for 5-10 minutes on 160 degrees. Set aside.
- In a large bowl add the lettuce, tomatoes, cucumbers, bell peppers, radishes, onion, parsley, pomegranate seeds and toss to combine.
- In a smaller bowl add the salad dressing ingredients and whisk together until well blended.
- Add bread and dressing.
- Serve immediately.
Dietitian Notes / Recipe Tips
For best results add the bread and dressing just before serving so the bread remains crispy and the leaves don’t go soggy.
Disclaimer: The above recipe meets Diabetes NSW & ACT nutrient criteria. However, please note the serving size listed is to be used as a guide only. Consider your own individual nutrient and carbohydrate requirements and adjust the serving size as needed. If you are unsure of your requirements consult an Accredited Practising Dietitian (APD) for individualised advice.
Dyala Al Jabi