Fat salad

Ingredients for 2 people

• 1 large Lebanese pie cut into bites
• 2 cups tender lettuce leaves in strips
• 1 cup portulaca leaves
• 1 cup cherry tomatoes cut into two or small tomato slices
• 2 peeled cucumbers cut into quarters lengthwise and into slices
• 1 small fresh onion or red onion in thin slices
• 1. Spoon chopped mint leaves
• 1 tablespoon chopped parsley
• ½ φλ. coarsely ground dry anari (a type of mizithra)
• ½ chopped teaspoon chopped sumaki (spice) and extra for garnish

For the dressing

• 3 tablespoons lemon juice
• 1/4 teaspoon beaten sumaki
• 1/4 cup olive oil
• salt
• pepper

Implementation

1. Put in a pan over medium to high heat, plenty of oil for frying (to have a depth of 2 fingers). When it heats up well, add the pie pieces in portions, without filling it.
2. Fry them, turning them once, until they are well browned for about 1 minute.
3. Take them out, place them on absorbent paper to drain and leave them to cool completely.
4. You prepare the dressing. Put the lemon, olive oil, sumaki, salt and pepper in a jar with a lid, close it and shake it vigorously until they are homogenous.
5. Put the lettuce, the portulaca, the tomatoes, the cucumbers, the onion, the mint, the parsley, the anari and the sumaki and the half pieces of the pie in a big bowl, pour the salad with the dressing and mix it.
6. Sprinkle the remaining pieces of the pie on top, sprinkle with a little extra sumac and serve the salad immediately.