This rich red fattoush salad recipe was created as part of a colourful spread to celebrate WorldPride.
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Preheat grill on high. Place the capsicum, skin-side up, on a baking tray. Cook under the grill for 10-12 mins or until skins are charred and blistered. Transfer to a heatproof bowl. Cover and set aside to cool slightly.
Place the pita on a lightly greased baking tray. Cook under the grill for 1 min each side or until crisp and toasted.
Combine the paprika, chilli flakes, if using, oregano, vinegar, honey and oil in a screw-top jar and shake until well combined. Place the onion in a small bowl. Drizzle with the dressing and set aside for 15 mins to develop the flavours.
Remove skin from the capsicum and discard. Coarsely chop capsicum flesh. Place in a bowl with the tomato, radish and parsley and toss to combine.
Divide capsicum mixture and pita among bowls. Top with onion mixture.