Preheat the oven to Gas Mark 5, 190°C, fan 170°C. Open each pitta out into 2 and cut into 8 triangles. Toss the triangles in the olive oil and sprinkle with half the smoked paprika. Spread out on a baking sheet and bake for about 10 minutes, turning halfway, until crisp and pale gold.
Meanwhile, make the dressing by whisking the vinegar, oil and lemon zest together with a little salt and plenty of black pepper. Separate the lettuce leaves and put in a serving bowl, with the rest of the salad ingredients. Add the pitta, pour over the dressing and mix. Finish with the remaining paprika.
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As seen in a Real Food recipe card