Roasted Cornish Hen with Sumac-Aleppo Glaze

Preheat your oven to 400 deg F (200 deg C).

Place the Cornish hen pieces on a parchment-lined tray, sprinkle generously with Aleppo pepper and a touch of salt, and roast until the meat is succulent and pulls easily from the bone, about 15-20 minutes.

While the hen roasts, lightly toast the whole-wheat pita until crisp.

Combine the diced cucumber and grape tomatoes in a small bowl; toss with a squeeze of fresh lemon juice.

To plate, shred the warm hen meat over the toasted pita, top with the crisp vegetable salad, and finish with a heavy dusting of za'atar seasoning.

Serve immediately while the contrast between the warm, spiced poultry and the cool, crunchy salad is at its peak.