• 1/2 whole wheat pita bread
  • oil spray
  • 1/2 Lebanese cucumber, cut into ribbons
  • with a vegetable peeler
  • 5 cherry tomatoes, halved
  • 1 radish, thinly sliced
  • 1/4 small red onion, thinly sliced
  • 1 small handful fresh mint leaves
  • 1 small handful fresh parsley leaves
  • 1 oz salt-reduced low-fat feta cheese, crumbled
For the Hummus Dressing:
  • For the Hummus Dressing:
  • 2 3/4 oz hummus
  • juice of 1/4 lemon


I love having toasted bread in my salads. It’s super easy to make and gives your lunch an amazing texture boost.

Preheat the oven to 400°F (350°F convection) and line a baking sheet with parchment paper.

Lay the pita bread on the lined baking sheet and spray lightly with oil spray. Bake in the oven for 5 minutes until it begins to colour. Turn over and bake for a further 5–8 minutes or until both sides are lightly coloured and set aside to cool. When cool enough to handle, break into bite-sized pieces.

To make the hummus dressing, whisk the hummus, lemon juice, and 2 teaspoons of water together in a small bowl. If it is too thick, add 1/4 teaspoon of water at a time until the desired consistency is reached.

To serve, place the pita pieces, cucumber, tomato, radish, onion, mint, and parsley in a serving bowl and toss gently to combine. Drizzle over the hummus dressing and top with the feta.

Excerpt from The Bikini Body 28-Day Healthy Eating & Lifestyle Guide by Kayla Itsines. Copyright © 2016 by Kayla Itsines. Used with permission by St. Martin’s Press. All rights reserved.

Photo Courtesy: Jeremy Simons