Fattousch Salad with Za'tar Pita Chips

Ingredients

For the Za’atar:

• 1 teaspoon dried thyme
• 1 teaspoon ground sumac
• Sea Salt
• 1 teaspoon sesame seeds
• Pita
• 2 teaspoons olive oil

For the Salad:

• 2 tablespoons olive oil
• Juice from 1 lemon
• 1 teaspoon sumac
• 1 ½ teaspoon pomegranate molasses
• 1 teaspoon salt
• ½ bunch of kale, cleaned and roughly chopped
• 2 persian cucumbers, diced
• ½ red onion, diced
• 5 to 6 leaves mint, minced
• Handful of Italian parsley, minced
• 12 cherry tomatoes, halved

Instructions

1. 1
   Preheat the oven to 300 degrees F. In a mortar and pestle (alternatively you could use a food processor), combine the dried thyme, sumac, a few pinches of salt and sesame seeds. Grind and twist until ground. (If using a food processor, give it a couple of pulses.) Line a baking sheet with a sheet of parchment. Tear the slice of pita into bite­sized pieces. Brush the first side with olive oil and sprinkle liberally with the za’atar. Flip the pieces of pita and repeat with the opposite side. Transfer to the oven to bake for 5 minutes. At the 5-­minute mark, flip the pieces of pita and toast for an additional 5 minutes. Set aside to cool.
2. 2
   In a small bowl, whisk together the olive oil, lemon juice, sumac, pomegranate molasses and salt. To a medium bowl, add the kale. Pour about half of the dressing over the kale and massage, for about 2 to 3 minutes until the leaves soften slightly. Add the diced cucumber, red onion, mint, Italian parsley and cherry tomatoes; pour in the rest of the dressing and toss until thoroughly coated. Right before serving, add the pita chips and toss one last time.