The addition of sprouts really adds a superfood kick to this traditional salad. Pita bread fried in olive oil adds crunch, along with the mint, parsley and sumac which lends the characteristic taste. The kids always enjoy pulling crispy pieces of pita chips out of the salad, but if you can wait and allow the dressing to work it’s magic, you will be rewarded with pita chips that are slightly soggy with lemony vinaigrette in places – a middle eastern version of Panzanella. Remember to add your pita chips right before serving so they don’t get overly soggy.

Ingredients:

1 head Leaf lettuce, Butter or Romaine

3 medium sized tomatoes

1/2 English cucumber

1/2 cup minced parsley

1 cup alfalfa sprouts

1/4 cup minced mint

2 tablespoons Sumac

2 large rounds pita bread

4 tablespoons olive oil for frying

1/2 tsp salt for pita chips

For the dressing:

1/3 cup olive oil

4 tablespoons apple cider vinegar

1 1/2 teaspoons sea salt

1 tablespoon mustard

Directions:

Fry pita bread in olive oil on medium high. Allow to brown on both sides. You may need to press Down with a spatula to ensure all spots are fried. Remove onto a paper towel lined plate and sprinkle with sea salt. Repeat with second pita round. The pita should be very crispy, and you should be able to break them easily.

Combine all salad ingredients in a bowl except pita bread. Toss to ensure incorporation of all ingredients.

Make dressing and use a small whisk to emulsify. Dress salad, toss well then add pita chips at the very end by breaking up chips into salad while you toss.