Delicious salad to serve at a cold buffet or a light lunch.
Time, Temperature and Serves is approximate and is a guide only.
300g finely sliced COLCOM Frankfurters
Sunflower Oil for frying
4 Small Pita Bread, torn into pieces
1 large English Cucumber, finely diced
3 cups Cherry Tomatoes, halved
1 Red Onion, finely diced
¾ cup chopped Parsley
¾ chopped Mint
2 Tbls Extra Virgin Olive Oil
1 Tbls fresh lemon juice
2 cloves Garlic, crushed
Salt and Black pepper to taste
2 blocks crumbled Feta Cheese
- Heat the sunflower oil in a large frying pan over medium high heat. Place the pita pieces into the frying pan without crowding. Fry in batches until golden and blot dry with paper towels.
- Combine cucumber, tomatoes, red onion, parsley, mint, olive oil, lemon juice, garlic, salt ground black pepper and sumac in a bowl.
- Finally, just before serving, gently toss through fried pita pieces and sliced COLCOM frankfurter pieces and pile into a serving bowl.