-
1
Preheat oven to 200 C or (390 degrees?
-
2
).
-
3
Place the pita bread on a large baking tray.
-
4
Bake for 10 minutes or until crisp.
-
5
Set aside to cool.
-
6
Break into small pieces.
-
7
Meanwhile, preheat a large chargrill on high.
-
8
Combine the zucchini, bell pepper, eggplant and 2 tablespoons oil in a large bowl.
-
9
Season with salt and pepper.
-
10
Cook one third of the zucchini mixture in the chargrill for 3 minutes each side or until tender and lightly charred.
-
11
Repeat, in 2 more batches with the remaining mixture.
-
12
Whisk together the lemon juice, honey and remaining oil in a large bowl.
-
13
Add the zucchini mixture, parsley and mint and toss to combine.
-
14
Divide the salad among serving bowls,.
-
15
Sprinkle with 1 tablespoon of dukkah (or to taste) and feta.
