Recipe

Spinach, capsicum, feta and toasted pita salad

The Middle Eastern flavours of this fresh, crunchy salad make for something slightly different for lunch.

  • Serves 4
  • 45 mins cooking
spinach,capsicum,feta andtoasted pita salad

Ingredients

Spinach, capsicum, feta and toasted pita salad
  • 2 red capsicums, halved, seeded
  • 2 wholemeal pita breads
  • 150 gram baby spinach leaves
  • 100 gram feta, crumbled
  • 1 tablespoon olive oil
  • 1 tablespoon balsamic vinegar
  • 2 teaspoon sesame seeds, lightly toasted

Method

Spinach, capsicum, feta and toasted pita salad
  • 1
    Preheat oven to hot, 200°C.
  • 2
    Place capsicum, skin side up, on a large oven tray. Spray lightly with oil and season to taste. Roast for 20-25 minutes or until the skin is blackened. Transfer to a heatproof bowl and cover with plastic wrap. Set aside to cool.
  • 3
    Meanwhile, place the pita bread on a large oven tray. Bake for 10 minutes or until crisp. Allow to cool. Break into bite-sized pieces.
  • 4
    Peel the cooled capsicum and cut into 2cm-wide strips. Place capsicum strips in a salad bowl with the pita bread, spinach and feta.
  • 5
    Drizzle over combined oil and vinegar. Toss well to combine. Sprinkle salad with toasted sesame seeds to serve.

Notes

To take the pita salad to work for lunch, pack the pita and dressing separately and assemble when ready to eat.