Ease of preparation rating: Easy
Yield: 4 portions
Ingredients:
For the pita chips:
2 pita
Extra virgin olive oil, for brushing
1 teaspoon (5 ml) sumac
Salt
For the salad:
1 head of romaine lettuce
1 English cucumber
1 beefsteak tomato
5 green onions
5 radishes
1 cup (240 ml) parsley leaves
½ cup (120 ml) mint leaves
For the vinaigrette:
1 teaspoon (5 ml) ground sumac
¼ teaspoon (1.25 ml) ground cinnamon
¼ teaspoon (1.25 ml) ground allspice
1/3 cup (80 ml) extra virgin olive oil
2 limes, juice
Salt and pepper
Method:
For the pita chips:
Preheat oven to 350 F (175 C)
Brush pita with olive oil, then sprinkle with sumac & salt
Cut pita into half-inch squares
Put pita chips on parchment-lined baking sheet. Bake for five minutes.
For the salad:
Chop lettuce, cucumber, tomato, green onions, radish, parsley, and mint, and combine in a large bowl.
For the vinaigrette:
Put sumac, cinnamon, allspice, olive oil, lime juice, salt, and pepper in a jar and shake.
To serve:
Pour dressing over salad mix and toss, serve with pita chips on top.