list of ingridients :

1 pound sirloin steak
Coarse salt and freshly ground pepper
1/2 cup fresh lemon juice
3/4 teaspoon ground cumin
1 tablespoons olive oil
4 scallions, thinly sliced, white parts only
1 English cucumber, peeled, seeded and thinly sliced
1 pint cherry tomatoes, halved
1 (15-ounce) can chickpeas, drained and rinsed
1/2 cup roughly chopped flat-leaf parsley
1/2 cup roughly chopped mint
1 bag pre-washed baby spinach
16 pieces pita chips, recipe follows

Cooking Recipe:

Season the sirloin with salt and pepper. Sear the steak in a heavy-bottomed pan for 4 to 5 minutes until medium rare.
In a large bowl whisk together lemon juice, salt, ground cumin, and olive oil. Add scallions, cucumbers, tomatoes (pick tomatoes with a firm feel, not squishy) , chickpeas, parsley, and mint. Toss to mix well . Add spinach and pita. Toss to combine, taste and adjust seasonings.
Thinly slice the sirloin (portion control the meat according to your needs). Mound the salad onto a large plate. Top with overlapping pieces of the sirloin steak. Serve immediately.

Pita Chips:
2 (6-inch) whole wheat pitas
Olive oil spray
1/4 teaspoon ground cumin
Coarse salt and freshly ground pepper

Preheat the oven to 350 degrees F.
Cut each pita into 8 pieces. Lightly spray the pita with olive oil. Sprinkle with cumin and season with salt and pepper, to taste. Place on a baking sheet and bake until crisp, shaking the pan halfway through cooking, about 10 to 15 minutes