Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Wash, dry and tear the romaine into bite size pieces.
Remove the root and tip from the onion, then cut in half. Peel the outer layer of the onion. Slice very thinly.
Cut the cucumber into quarters, then small pieces, about the size of a nickel.
Cut the cherry tomatoes in half.
Wash all of the herbs and dry very well. Pick the leaves and any tender stems, combine together and chop very roughly. These pieces can remain quite large.

Combine romaine, onion, cucumber, tomatoes and herbs in a large bowl and add a pinch of salt and pepper.
In another bowl, combine lemon Citrus juice is good and all but the zest (small pieces of citrus peel) has even more flavour! The oils in the peel of the fruit help to give off that citrusy taste and smell.zest and juice, za’atar, olive oil, honey and a pinch of salt and pepper. Whisk well until combined.
Pour the dressing over the bowl of ingredients and toss until everything is coated.
Place the dressed salad ingredients into a large bowl, then top with sunflower seeds and queso fresco.