Directions

1. Make the dressing  Put the dressing ingredients into a jar of a blender and whiz until creamy and emulsified. (Alternatively, put the ingredients into a jar and process with an immersion blender.)
2. Make the salad  Put the onions into a small bowl, cover with very cold water, add the lemon juice plus 1 teaspoon of the salt, and stir to mix. Set aside for about 10 minutes. Drain the onions, wrap them in a clean tea towel, and squeeze gently to remove excess water.

3. Open the bag of pita chips and sprinkle in the Sēti Berbere, then roll the top to close the bag. Hold the bag closed and shake vigorously to coat the chips with spices. Using both hands, squeeze the bag to lightly crush the chips into slightly smaller pieces.

4. Transfer the onions to a large mixing bowl and add the tomatoes, chilies, red bell pepper, herbs, and remaining ¼ teaspoon of salt. Toss to combine. Just before serving add half the dressing and half the pita chips; toss to combine.

5. To serve  Scoop the salad into a serving bowl. Arrange the egg quarters around the edges. Sprinkle the cilantro leaves, chile slices, and sunflower seeds over the top of the salad. Mound more pita chips on top of the salad. Serve with the remaining dressing and more Sēti Berbere alongside.