Spinach, Capsicum, Feta, and Toasted Pita Salad
Middle Eastern flavors in a fresh, crunchy salad with spinach, capsicum, feta, and toasted pita—perfect for lunch. Serves 4, cooks in 45 minutes.
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Cooking tools:
- Oven
- Baking sheet
- Mixing bowl
- Plastic wrap
- Chef's knife
- Cutting board
- Serving bowl
Ingredients
- 2 red capsicums, halved, seeded
- 2 wholemeal pita breads
- 150 grams baby spinach leaves
- 100 grams feta, crumbled
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- 2 teaspoons sesame seeds, lightly toasted
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