Use the packaged blend, or make this community-sourced copycat. The exact HelloFresh formula may differ.
Amounts below are scaled for this recipe.
• Adjust rack to middle position and preheat oven to 450 degrees. Wash and dry produce. • Peel and mince or grate garlic. • In a small, microwave-safe bowl, combine garlic with 2 TBSP butter (4 TBSP for 4 servings). Microwave until butter has melted, 30 seconds. • Brush pitas all over with garlic butter; cut each pita into 8 wedges. Arrange on a baking sheet; season generously all over with salt and pepper. • Bake on middle rack until chips are browned and crisp, 11-13 minutes. Wash out bowl.

• Meanwhile, zest and quarter lemon. Halve, peel, and thinly slice half the onion (whole onion for 4 servings). Dice tomato into 3/4-inch pieces. Trim and discard root end from lettuce; chop leaves into bite-size pieces until you have 3 cups (6 cups for 4). Halve cucumber lengthwise; slice into 1/4-inch-thick half-moons. TIP: Keep grilling cheese in fridge until just before cooking to keep it from melting in the pan.

• In bowl used for garlic butter, whisk together juice from two lemon wedges, 1/4 tsp sugar, and a pinch of salt (for 4 servings, use three lemon wedges, 1/2 tsp sugar, and a big pinch of salt). • Add sliced onion and tomato; toss to coat. Set aside, stirring occasionally.

• Slice grilling cheese into four large pieces (eight pieces for 4 servings). Place Za’atar Spice on a plate. Coat cheese in spice, pressing to adhere. • Heat a drizzle of oil in a large, preferably nonstick, pan over medium high heat. Add cheese and cook until browned, 1-2 minutes per side (cook in batches if necessary). • Set aside on a plate to cool slightly.

• In a large bowl, combine lettuce, cucumber, and marinated onion and tomato (draining first). • Wipe out bowl used for onion and tomato; add Greek Vinaigrette and 1/2 tsp sugar (1 tsp for 4 servings).

• Add dressing to bowl with salad; toss to coat. Crush pita chips into bite- size pieces; add to salad and toss to combine. • Slice cheese into bite-size pieces. • Divide salad between plates; top with cheese and as much lemon zest as you like. Serve with remaining lemon wedges on the side.

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