Sprinkle of Sumac (An Arabic spice which lends the zing to the salad, however if you do not have it, use a sprinkle of paprika and some extra lemon juice)
Take a baking sheet and line it with parchment. Roughly tear the pita bread into pieces and lay them out on the sheet, generously drizzle olive oil on them. Bake them in a pre-heated oven 180 C (325 F) for about 10 minutes.
In the mean time wash and chop your vegetables, put in mint leaves and olives and combine them in a bowl. Give a good drizzle of olive oil, some generous squirts of fresh lemon juice and mix together.
Lay the vegetables in your serving bowl/plate, top with the crispy bread pieces, sprinkle with your spices and serve immediately.
Kheer with Honeyed Pistachios
Ingredient (Serves two)
¼ Cup Rice (I used Basmati)
1 ½ Cup Milk (Full fat)
2 tbsp. Cream
A pat of butter
2 tbsp. Condensed Milk
¼ Cup Pistachios (Roughly chopped)
2 tbsp. Honey
Take a medium sized saucepan and tip in rice, milk, cream, butter and cinnamon stick, bring to a gentle boil, lower heat and let it simmer for about an hour.
Be sure to occasionally stir with a spatula, taking care not to break the rice grain.
In the mean time mix the chopped pistachios with honey and set aside
Once all the milk has been absorbed and the rice is tender and creamy, take off heat, take out the cinnamon stick and discard and then add the condensed milk. Adjust taste according to personal preference.
Kheer is best eaten fresh, and depending on personal preference can be eaten luke warm or chilled
Once ready to serve, spoon some honeyed pistachios and enjoy! Independently or collectively