Lebanese Fattoush with Whole-Wheat Pita

Ingredients

• 60 ml (1/4 cup) fresh lemon juice
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp ground sumac, or lemon zest to taste
• 1/2 tsp salt
• 1/2 tsp red pepper flakes
• 1/4 tsp freshly ground black pepper
• 30 ml (2 tbsp) extra-virgin olive oil
• 2 whole-wheat pitas, about 15 cm (6 in) each
• 1 head romaine lettuce, chopped (about 190 g / 4 cups)
• 2 tomatoes, seeded and diced
• 2 small cucumbers, peeled, seeded and diced
• 1 red bell pepper, seeded and diced
• 3 green onions, including tender green tops, minced
• 15 ml (1 tbsp) chopped fresh mint
• 60 ml (1/4 cup) chopped flat-leaf parsley

Method

1. For the dressing, blend the lemon juice, garlic, cumin, sumac, salt, red pepper flakes and black pepper until smooth. With the machine running, slowly stream in the olive oil until emulsified.
2. Heat the oven to 200 C (400 F). Tear the pitas into 1.25 cm (1/2 in) pieces, or cut each into 8 triangles. Spread in one layer on a baking sheet and bake for about 8 minutes, until crisp and lightly golden. Cool.
3. In a large bowl, toss the romaine, tomatoes, cucumbers, bell pepper, green onions, mint and parsley.
4. Add the dressing and toss lightly. Divide among plates and top with the crisp pita pieces just before serving.