To make the lemon pita chips: Preheat the oven to 400 degrees F. Brush the pita bread with extra-virgin olive oil and the lemon juice. Sprinkle with sea salt, freshly ground black pepper and piment d'espelette. Bake in the oven for about 5 minutes, until golden and crispy.
To make the lemon dressing: In a jar combine extra-virgin olive oil and fresh lemon juice. Shake to emulsify.
To make the salad: Toast the pumpkin seeds in a dry pan over medium-high heat for a few minutes until they become golden and fragrant. Place the julienned mint leaves in a bowl with the blueberries, pomegranate seeds and mshalale cheese. Crumble the lemon pita over the salad and drizzle with the lemon dressing. Sprinkle with a handful of toasted pumpkin seeds; mix to combine.