1. Preheat oven to 200 C or (390 degrees?). 2. Place the pita bread on a large baking tray. 3. Bake for 10 minutes or until crisp. 4. Set aside to cool. 5. Break into small pieces. 6. Meanwhile, preheat a large chargrill on high. 7. Combine the zucchini, bell pepper, eggplant and 2 tablespoons oil in a large bowl. 8. Season with salt and pepper. 9. Cook one third of the zucchini mixture in the chargrill for 3 minutes each side or until tender and lightly charred. 10. Repeat, in 2 more batches with the remaining mixture. 11. Whisk together the lemon juice, honey and remaining oil in a large bowl. 12. Add the zucchini mixture, parsley and mint and toss to combine. 13. Divide the salad among serving bowls,. 14. Sprinkle with 1 tablespoon of dukkah (or to taste) and feta. ---------------------------------------------------------------------------
Nutrition
Ingredients
