1. Preheat the oven to 200 degrees Celsius (fan-assisted).

Salad

1. Rinse and spin-dry the lettuce, then set it aside.

2. Slice the cucumber into long strips.

3. Slice the onions thinly and toss them in olive oil, salt, and sumac

Dressing

1. In a bowl, mix: crème fraîche, 2 cloves grated garlic, finely grated lemon zest.

2. Season with salt and pepper to taste.

Tempeh

1. Cut the tempeh into bite-sized pieces

2. Fry in oil in a pan until golden and crispy.

Assembly

1. Sprinkle the pita breads with a little water and place them in the oven for 3 minutes.

2. Toss the salad in a dressing made from 1 part balsamic vinegar and 1 part olive oil.

3. Assemble the pita breads by starting with dressing on the top and bottom, then building up from the base.

2. Add tempeh, cucumber slices, fried onions, and finally the marinated salad.

3. Top everything with a little extra dressing, sumac, and lemon juice to taste.

(see pictures)

Serve immediately and enjoy your vegetarian pita breads!