Salad With Crispy Thin Bread


  • 3 lettuce
  • 250 g cherry tomatoes
  • 2 cucumbers
  • 5~6 baby red radishes
  • 4 spring onions
  • 1 bunch of parsley
  • half a bunch of mint
  • 2 thin breads
  • 3 tablespoons of olive oil
  • 1 tablespoon of red pepper flakes
  • Salt


Set the oven to 180 degrees. Brush olive oil on the thin breads and sprinkle with red pepper flakes. Cut into triangles, squares or lozenges and place on a baking tray lined with grease-proof paper. Bake in a hot oven until golden brown. Tear off the parsley and mint leaf by leaf. Clean the lettuce and cut it into strips. Cut the cherry tomatoes in half. Wash and dry the radishes and cucumbers. Slice them thinly without peeling them. Combine lettuce, tomato, red radish, chopped scallions, parsley and mint in a large salad bowl. Sprinkle the thin bread on it and serve.

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