Leftover Roti Salad by Recipe By Debo

Ingredients

• 2 leftover rotis, torn into bite-sized pieces
• 1 cup mixed greens
• 1/2 cucumber, diced
• 1/4 red onion, thinly sliced
• 1/4 cup cherry tomatoes, halved
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1/2 tsp salt (to taste)
• 1/4 tsp black pepper (to taste)

Instructions

1. Preheat oven to 180°C (350°F) or heat a non-stick pan over medium heat.
2. Add the torn roti pieces to the preheated oven or pan at 375°F until golden and cooked through, about 25 min.
3. Toast the roti pieces for 3-5 minutes, stirring occasionally, until they are golden brown and crispy.
4. While the roti is toasting, prepare the salad base by combining mixed greens, diced cucumber, sliced red onion, and halved cherry tomatoes in a large bowl until ready to serve.
5. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper to create the dressing over medium heat until heated through, about 5 min.
6. Once the roti pieces are crispy, remove them from the heat and let them cool slightly.
7. Add the crispy roti pieces to the salad bowl.
8. Pour the dressing over the salad and toss gently to combine all ingredients over medium heat until heated through, about 5 min.
9. Serve immediately and enjoy your refreshing Roti Salad until ready to serve.