Estimated Nutrition (whole recipe, rough)
Counts 14 of 15 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Plum | 1 medium (66g) | 30 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 pieces of toasted pitta bread
- 2 plum tomatoes, seeded and chopped
- 1 green pepper, cored, seeded and chopped
- 1 red pepper, cored, seeded and chopped
- 1 tablespoon flat leaf parsley, finely chopped (stems discarded)
- 4 spring onions, finely chopped
- 1 tablespoon fresh mint, finely chopped
- 1 cucumber, seeded and chopped
- 1 garlic clove, crushed
- juice of 1 lemon
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
Directions
Preheat the oven to 200ºC (400ºF), Gas mark 6. Cut the bread into small 2½ cm (1 inch) pieces and place on a baking tray and toast in the oven for 5-10 minutes until crisp and light brown.
In a large bowl, combine the chopped tomatoes, green peppers, red peppers, parsley, spring onions, mint, garlic and cucumber. Next add salt, pepper, olive oil and lemon juice. Now add the toasted bread and mix well.
Category:Arabian Recipes
Category:Arabian Salads