FATTOUSH WITH CHICKEN AND TAHINI-SUMAC DRESSING

PG tested

1 English (seedless) cucumber, quartered lengthwise then cut crosswise into ½-inch chunks Kosher salt and black pepper ¼ cup plus 2 tablespoons lemon juice

½ small red onion, thinly sliced 2 8-inch pita breads, each split into 2 rounds

6 tablespoons extra-virgin olive oil, divided

8 teaspoons ground sumac, divided

¼ cup plus 2 tablespoons tahini (sesame paste)

1 tablespoon honey

3 cups shredded cooked chicken 1 romaine heart, cut crosswise into 1-inch pieces

2 cups lightly packed fresh mint or flat-leaf parsley or a combination, roughly chopped

Heat oven to 400 degrees with rack in middle position.

In a colander set in a large bowl, toss cucumber with 1 teaspoon salt, set aside.

Stir together lemon juice and onion in large serving bowl. Let stand while you toast pita.

Meanwhile, on a rimmed baking sheet, brush both sides of pita rounds with 2 tablespoons oil, then sprinkle evenly with 2 teaspoons sumac. Bake until browned and crisp, about 10 minutes total, flipping once halfway through. Cool to room temperature, then break into bite-size pieces.

To bowl with onion, add remaining 4 tablespoons oil, remaining 6 teaspoons sumac, tahini, honey, 1 teaspoon salt and ¼ teaspoon pepper. Stir until well combined. Add chicken and toss to coat.

Add romaine, mint, cucumber (discard liquid) and pita, and toss to combine. Taste and season with salt and pepper.

Serves 4-6. — “Milk Street: Tuesday Nights Mediterranean” by Christopher Kimball