2 servings • 10 minutes

Ingredients

‍

• 3 tbsp Extra Virgin Olive Oil
• 1 1/2 tsp Ground Sumac
• Salt & Black Pepper (to taste)
• 2 Whole Wheat Pita (divided into single layers)
• 2 Small Tomato (diced)
• 1 Cucumber (medium, diced)
• 1 head Romaine lettuce (chopped)
• 1 cup Radishes (trimmed, halved)
• 1/2 cup Mint Leaves (stems removed, leaves chopped)
• 1 cup Parsley (stems removed, leaves chopped)
• Lemon Juice (to taste)

‍

Directions

‍

1. Preheat the oven to 165°C. Line a baking sheet with parchment paper.
2. Whisk together the oil, sumac, and salt. Brush the dressing evenly over each pita layer and set aside the remaining oil mixture.
3. Toast the pita in the oven for three to five minutes, or until brown and crispy.
4. In a large bowl, combine the tomatoes, cucumber, romaine lettuce, radishes, mint, parsley and lemon juice.
5. Break the toasted pita into pieces and add them to the bowl along with the remaining dressing.
6. Toss until just combined, divide into bowls and enjoy!

‍

Notes

Leftovers: Refrigerate in an airtight container for up to three days.

Serving Size: One serving equals approximately two cups.

More flavour: Add 1 tsp pomegranate molasses to the dressing.

More protein: Add chickpeas, or cooked chicken breast or salmon.
‍

‍