Preheat the oven to 200°C.
Tear the larger lettuce leaves and separate the smaller centre leaves into a bowl.
Add spring onions, radishes, cucumber, tomatoes along with the mint and parsley (or coriander) to the bowl.
Cut the pita bread into triangles, arrange on a baking tray and drizzle with olive oil before lightly toasting for 5 minutes. After 5 minutes, toss to turn them and sprinkle with the Smoky Almond Dukkah before toasting for a further 5 minutes (being careful not to burn the dukkah).
In a small bowl whisk the lemon juice, extra virgin olive oil, salt and pepper to taste then pour over the salad ingredients and toss together so everything is coated in dressing.
Arrange half of the pita on a platter and half of the sliced avocado, sprinkle with sumac then layer over the salad ingredients.
