This is really good!

Fattoush
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2 standard sized pitta breads 1 small Cos lettuce, cut into 1/2-inch (1-cm) strips
2 largish tomatoes, skinned and cut into 1/2-inch (1-cm) cubes
4 inches (10 cm) unpeeled cucumber, cut into 1/2-inch (1-cm) cubes
6 rounded tablespoons coarselychopped parsley
I x 1/2 oz (15 g) packet fresh mint leaves, snipped, or 2 heaped tablespoons chopped fresh garden mint
4 spring onions, thinly sliced (including the green parts)
I smallish red onion, chopped small
1 red, yellow or green pepper, de-seeded and chopped small

FOR THE LEMON DRESSING,
5 fl oz (150 ml) olive oil
zest of 1 lemon
4 tablespoons lemon Juice salt and freshly milled black pepper

Pre-heat the grill to its highest setting.

In a large, roomy salad bowl combine the vegetables and chopped herbs and toss lightly to mix them evenly together. Then in another small bowl combine the ingredients for the dressing, whisk and season liberally. Spoon the dressing over the salad and toss again.

Now toast the pitta bread under the grill until it starts to get really crisp. Cut it into postage-stamp-sized pieces, scatter these into the salad and toss once more. Taste for seasoning and serve immediately.