| Nutrient | Per 100g | Per Serving | % GDA | Traffic Lights |
| Energy (kcal) | 113 | 439 | 22 | N/A |
| Fat (g) | 5.1 | 20 | 29 | Med |
| Sat Fat (g) | 2.1 | 8.2 | 41 | High |
| Sugar (g) | 2 | 7.8 | 9 | Low |
| Salt (g) | 0.6 | 3.34 | 39 | High |
Serves: 4
Preparation time: 10 minutes
Cooking time: 2-3 minutes
- 3 tomatoes, cut into wedges
- ½ cucumber, diced
- 50g pitted black olives, halved
- ½ x 25g pack mint
- 200g pack feta, broken into chunks
- 4 whole little gem lettuces, leaves separated
- 2tbsp extra virgin olive oil
- Juice of ½ lemon
- 4 pitta breads
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Toss the tomatoes, cucumber, olives, half the mint leaves, the feta and the little gem in a large serving bowl.
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Whisk the oil with the lemon juice, finely chop the remaining mint leaves and add to the dressing, season.
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Drizzle the dressing over the salad and toss well. Serve with warm pittas.
