Lebanese Bread Salad with Sumac and Crisp Pita

What you need

• 2 pita breads, split and torn into bite-size pieces
• 2 tbsp olive oil, for the pita
• 1 small head romaine lettuce, chopped
• 2 tomatoes, cut into chunks
• 2 small cucumbers, cut into chunks
• 4 radishes, thinly sliced
• 1/2 green bell pepper, diced
• 3 spring onions, thinly sliced
• 1 handful purslane, optional, if you can find it
• 15 g (1/2 cup) flat-leaf parsley, roughly chopped
• 5 g (1/4 cup) mint leaves
• 1 lemon, juiced
• 3 tbsp extra virgin olive oil, for the dressing
• 1 clove garlic, crushed
• 1 tbsp sumac, plus extra for sprinkling
• 1 tsp pomegranate molasses
• salt, to taste

Method

Restated from the original video

1. 1

   Toss the pita with the olive oil and fry in a wide pan over medium heat, in batches, turning often until golden and crisp, 3-4 min per batch. Cool on paper towels.

2. 2

   Whisk the lemon juice, extra virgin olive oil, garlic, sumac, pomegranate molasses and a pinch of salt in a small bowl.

3. 3

   Put the lettuce, tomatoes, cucumbers, radishes, green pepper, spring onions and purslane in a large bowl.

4. 4

   Add the parsley and mint.

5. 5

   Just before serving, pour over the dressing and toss well.

6. 6

   Add the crisp pita, toss once more and finish with a pinch of sumac. Serve right away, before the bread softens.

Imported from carolinescooking.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.