parsely leaves, stems removed and roughly chopped
Juice of 1/2 lemon
Toast the pita - place pita in a 400 degree oven; toast until crisp enough that you can crack into shards with your hands, about 10 minutes (alternatively you can grill the bread)
Sear the halloumi - place cheese in a hot cast iron skillet over medium heat, drizzled with a bit of olive oil; sear halloumi until nicely browned, then flip and repeat; about 3-4 minutes per side. Allow to cool for a minute, then cut into small cubes.
Assemble the salad - Using your hands break pita into small shards; add tomatoes, cucumber, figs, parsley, halloumi, sumac, lemon juice, and olive oil. Season with salt and toss. Allow to sit for 5-10 minutes before serving to allow pita to soften slightly.