6–8 servings

INGREDIENTS

• 5 small pita breads
• ¼ cup peanut oil
• juice of 2 lemons
• salt and pepper
• 2 cloves garlic, mashed
• ¼ cup extra virgin olive oil
• 1 small head romaine lettuce
• 2 handfuls purslane, leaves only (watercress or arugula are good substitutes)
• 6 radishes, thinly sliced
• 6 green onions (whites only), thinly sliced
• 4 Lebanese or Japanese cucumbers, chopped
• 1 red pepper, chopped
• 3 cups cherry tomatoes, sliced in half
• 1 handful fresh mint leaves, chopped
• 1 handful parsley, chopped
• 2 Tbsp sumac
• pomegranate molasses
• ½ cup fresh pomegranate seeds

INSTRUCTIONS

1. Split each pita so you end up with two disks. Roll up two at a time and cut into ¼-inch strips.
2. Fry the pita strips in peanut oil until golden and crisp. Drain on absorbent paper.
3. Make the dressing by combining the lemon juice, salt and pepper, garlic, and olive oil. Set aside.
4. Chop all of the vegetables and herbs and place in a large salad bowl, along with the sumac.
5. Scatter in half of the fried pita strips and leave the rest for garnish.
6. Pour the dressing over the salad and toss with your hands gently to coat evenly.
7. Add more fried pita strips.
8. Finish with a few drizzles of pomegranate molasses.
9. Lastly, garnish with the fresh pomegranate seeds.