Always check the labels of the products you use.
Method
- 1
Bake. For this Pita Chips: Adjust oven rack to middle position plus heat oven to 350ºF (175ºC). Spread pita upon a rimmed baking tray and bake, with a wooden spoon or flexible spatula to mix halfway through cooking, till squares are completely dry, toasted, crisp, and starting to darken in color, around 15 minutes. Let pita cool fully, around 15 minutes. Keep to one side. For the Dressing: In a little screw-top jar, mix olive oil, lemon juice, pomegranate molasses, garlic, plus salt. Firmly close plus shake vigorously till fully mixed, around 30 seconds. In a big, wide bowl, mix romaine lettuce, purslane, parsley, mint, spring onions, cherry tomatoes, cucumbers, pepper, radishes, plus the toasted pita. Tip all of the dressing over the vegetables plus, with clean hands and wearing gloves if wanted, very gently toss to uniformly coat salad with dressing. Taste and add salt if it needs it with salt. Move to a serving bowl, top with grated halloumi, and scatter with the sumac. Eat at once.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
EU nutrition claims
- Low saturated fat: 0.9 g saturated fat per 100 g, 7.7% of energy (limits ≤ 1.5 g and ≤ 10%)
- Low sugars: 2.8 g sugars per 100 g (limit ≤ 5 g)
- Source of fibre: 2.3 g fibre per 100 kcal (needs ≥ 1.5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 378 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
3.2 g per serving
6.4 % of the 50 g daily maximum · 12.8 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- baking tin or tray
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 397 kcal |
| Protein | 8.5 g |
| Carbohydrate | 42.5 g |
| of which sugars | 10.4 g |
| of which free sugars | 3.2 g |
| Fat | 24.4 g |
| of which saturates | 3.4 g |
| Fibre | 9.3 g |
| Salt | 3.39 g |
Protein per 100 kcal
2.1 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
