Add the ptitim to a pot on high heat and toast them until they brown a little bit. This is a must-do for when you make ptitim.

Then, add the olive oil and cumin. Stir and cook for 1 minute. Add the water. Bring to a boil then cover and simmer for 7 minutes. Turn the heat off and leave it for another 7 minutes. Don’t open the pot until the 15 minutes are up.

Wait a few minutes for the ptitim to cool then add them to your salad bowl with the tomatoes, mint, parsley (chopped chunky), red onion, artichoke hearts and feta.

Dress with lemon juice, olive oil, date honey and salt/pepper. It doesn’t need much salt because of the cheese. It needs fresh black pepper.

Toss gently and serve at room temp. Enjoy this fresh and delicious salad!