• Adjust rack to middle position and preheat oven to 450 degrees. Wash and dry produce. • Trim and discard root end from lettuce; chop leaves into bite-size pieces. Trim and halve cucumber lengthwise; slice into ¼-inch-thick half-moons.

• Cut each pita into six triangles. • Place pita wedges on a baking sheet and toss with a large drizzle of oil, salt, and pepper until evenly coated. Spread out in a single layer. Bake on middle rack until slightly crispy and browned at edges, 6-8 minutes.

• While pitas toast, slice grilling cheese crosswise into four pieces, then slice each piece into thirds (you’ll have 12 pieces; 24 pieces for 4 servings). Place Tunisian Spice Blend on a plate. Coat cheese in spices, pressing to adhere.

• Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add coated cheese and cook, turning occasionally, until browned, 3-4 minutes.

• Meanwhile, in a large bowl, whisk together Italian dressing, sour cream, and a large drizzle of olive oil until smooth. • Add lettuce and cucumber and toss until evenly coated. Taste and season with salt and pepper if desired.

• Once pitas are toasted, divide salad between bowls and top with seared cheese. Serve with hummus and pita wedges on the side.