200g firm goat's cheese, crumbled into large chunks
Cook the pitta bread on a griddle or in
a toaster until brown and crisp. When cool
enough to handle, tear into bite-size pieces.
Mash the garlic clove with a pinch of salt,
then tip into a large bowl and stir in the
lemon juice. Tip all the other ingredients,
except the olive oil and goat’s cheese, into
the bowl, then drizzle over the oil. Gently
toss everything together until mixed and
dressed. Serve the salad in piles with goat’s
cheese crumbled over each serving.