Have a healthy Ramadan with one of your favourite mezze classics, fattoush recipe.
2 6-inch whole-wheat pitas, split
3 tablespoons extra-virgin olive oil, divided
1 1/4 teaspoons ground sumac, divided
1/4 cup lemon juice
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 large head romaine lettuce, coarsely chopped
2 large tomatoes, diced
2 small salad cucumbers, or 1 large cucumber, seeded and diced
1/2 cup thinly sliced red onion
1/3 cup thinly sliced fresh mint
Preheat oven to 350°F. Place pita halves rough-side up on a large baking sheet and brush with 1 tablespoon oil and sprinkle with 1 teaspoon sumac. Bake until the pita halves are golden and crisp, about 15 minutes. When cool, break into bite-size pieces. Whisk lemon juice, salt, pepper and the remaining 2 tablespoons oil and 1/4 teaspoon sumac in a large bowl. Add lettuce, tomatoes, cucumber, onion, mint and the pita pieces; toss to coat. Allow to sit for 15 minutes before serving.