The trick to any good salad is to add elements of excitement. You can't go all-green without something thrilling in the mix. We've really taken this theory to heart here with oven-baked croutons, more-ish mouthfuls of falafel and a luscious green goddess dressing all tossed with crisp leaves and plump chickpeas. The salad to surpass all others? You decide.
Preheat oven to 200°C fan-forced. Place smoky cumin and coriander blend, 20ml (1 tablespoon) oil, a pinch salt flakes and pepper in a bowl and mix to combine. Tear souvlaki breads into large pieces, add to bowl and toss to coat.
Spread souvlaki bread croutons out evenly on a lined baking tray. Bake for 3–4 minutes or until starting to colour.
Remove croutons from oven and turn over. Top croutons with falafels and bake for a further 8 minutes or until croutons are crisp and falafels are warm. While falafels are cooking, continue with step 4.
Roughly chop mint, spring onion and avocado. Finely zest and juice lemon. Place avocado, mint, spring onion, lemon zest and juice, yoghurt, remaining oil, vinegar and 60ml (¼ cup) water in a jug. Using a stick blender, blend until smooth. Season with salt and pepper. Set aside.
Rinse and tear lettuce leaves. Thinly slice cucumber. Rinse and drain chickpeas. Place lettuce, cucumber, avocado and chickpeas in a bowl large enough to fit the salad. Add ½ the dressing and toss to coat.
Add ½ the croutons to salad and toss to combine. Divide salad between bowls. Crumble over remaining croutons and top with falafels. Drizzle with remaining dressing to serve.