Fattoush with Shredded Roast Chicken

Name: Fattoush with Shredded Roast Chicken
Yield: Serves 6
Ingredients: 2 oz (60 g) ricotta salata cheese, coarsely grated; ½ tsp ground sumac, plus more for garnish; 2 cups (10 oz/315 g) shredded roast chicken; 3 Tbsp fresh lemon juice; ¼ tsp ground sumac; Salt and freshly ground pepper; Salt and freshly ground pepper; ¼ cup (2 fl oz/60 ml) extra-virgin olive oil; 1 heart romaine lettuce, cored and chopped; 1 cup (2 oz/60 g) purslane, chopped; 1 cup (6 oz/185 g) cherry tomatoes, halved lengthwise; 1 cup (6 oz/185 g) cherry tomatoes, halved lengthwise; 1 cucumber, peeled, seeded, and diced; ⅓ cup (1 oz/30 g) very thinly sliced red onion; 3 Tbsp chopped fresh mint; 2 Tbsp chopped fresh flat-leaf parsley; 1 large pita bread, torn into bite-sized pieces; Olive oil for frying

Preparation info

Serves
6

Difficulty
Easy

Appears in

Let's Do Brunch

By Brigit Binns

Published 2013

About

Ingredients

Olive oil for frying
1 large pita bread, torn into bite-sized pieces
1 heart romaine lettuce, cored and chopped
1

Main course
Breakfast

Method

Pour oil to a depth of 1 inch (2.5 cm) into a large frying pan and heat over medium-high heat. Add some of the pita pieces; be sure not to crowd the pan. Fry, turning once, until golden brown, about 1 minu