Mixed vegetable salad

From the book Mezze, in the Love Food collection of Paragon books

Mixed Vegetable Salad [Serves 4-6 as part of a Mezze]

1 1/2 tbsp of freshly squeezed lemon juice
1 1/2 tbsp of extra virgin olive oil
1 garlic clove crushed to a paste with 1/4 tsp of salt
3 large, ripe tomatoes
2 red or green bell peppers
1 cucumber about 7oz/200g
2oz/55g fresh flat leave parsley leaves, finely chopped
1oz/30g fresh mint leaves. finely chooped
salt & pepper

To serve

Romaine lettuce leaves, rinsed and patted dry
warmed pita bread.

Mix the lemon juice, oil and garlic  together in a large serving  owl and set aside

Halve and seed teh tomatoes, then cut the flesh into 1/4 inch/5mm cube and add to the bowl.
Halve and seed the bell peppers, then cut into 1/4 inch/5mm cub and add to the tomatoes. Halve the cucumber and use a teaspoon to scoop out the seeds, then cut into 1/4inch/5mm dice and add to the other ingredients. Add the herbs and salt and pepper to taste.

Toss the salad together with your hands. Serve immediately with romaine lettuce leaves to scoop up mouthfuls of salad, and warmed pita to mop up the juices.