Moroccan Summer Salad and Grilled Cutlet

Ingredients:

• 450 g lean ground beef
• 2 pitas, 15 cm in diameter, divided into 2 halves and cut into 4 pieces each
• 1 red onion (grate half, thinly slice half)
• 3 tbsp extra-virgin olive oil + extra for grilling
• 2 tbsp harissa (chili pepper paste)
• Juice of half a lemon
• 2 bull's heart tomatoes or other heirloom tomatoes (about 0.5 kg), cut into 2.5 cm thick slices.
• 2 Iranian cucumbers, sliced ​​into 1cm thick rounds.
• 1/3 cup chopped fresh cilantro or mint (or a mixture)
• 1 small romaine lettuce heart, torn into pieces
• 1/3 cup crumbled feta (about 60 g)

Preparation:

1. Preheat oven to 350°F (175°C). Place pita bread slices on a baking sheet and bake until crisp and golden, about 10 minutes.
2. Meanwhile, preheat the grill to medium-high heat. In a large bowl, combine the ground beef, grated red onion, 1 tablespoon each of olive oil and harissa, and 1/4 teaspoon each of salt and black pepper. Mix with your hands until evenly distributed. Form into 4 patties, 2.5 cm thick.
3. In another large bowl, combine the lemon juice with the remaining 1 tablespoon of harissa. Gradually whisk in the remaining 2 tablespoons of olive oil. Add the tomatoes, cucumbers, herbs, and chopped red onion; toss to combine.
4. Brush the grill grate with vegetable oil. Grill the patties for about 4 minutes per side for medium-rare. Add the lettuce leaves and pita wedges to the salad bowl and toss. Divide among plates, top each serving with a patty, and sprinkle with feta.