Ingredients
- 3 pita breads, cut into squares
- 4 tbsp olive oil
- 3 tomatoes, diced
- ½ cucumber, seeds removed and diced
- 1 pepper, diced
- 3 spring onions, finely chopped
- 300g lettuce or purslane, shredded
- Small bunch parsley, finely chopped
- Small bunch mint, leaves finely chopped
- 1 tbsp sumac
- For the dressing:
- 2 cloves garlic
- Juice of ½ lemon
- 2 tbs pomegranate molasses
- 4 tbs olive oil
- Sea salt
1 Heat the olive oil in a large pan and add the pita chips. Fry till golden and crisp, moving gently so they cook evenly. Set aside.
2 Assemble the salad by placing the chopped vegetables, herbs and salad leaves into a bowl.
3 Blitz up the dressing ingredients till smooth. Pour some of the dressing over the salad, just enough to make the leaves glisten. Mix gently.
4 Sprinkle sumac over the salad and scatter the pita chips on top just before serving.
