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This classic Middle Eastern salad makes a crunchy light side dish or lunchbox filler- it's sprinkled with sumac, mint and parsley
The night before, toss together all the salad
ingredients except for the pitta bread and sumac.
Make up the dressing and season to taste. Leave
these separate until the morning.
The next morning, toast the pitta breads until
lightly golden. When cool, tear into pieces and
combine with the salad and dressing. Spoon into
2 plastic boxes and sprinkle over the sumac.
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