Fattoush Salad

Tear the pita into rough pieces and toss with olive oil and a pinch of salt. Spread on a baking tray and bake at 190°C for 8–10 minutes until golden and crispy. Set aside to cool — they will crisp further as they cool.

Chop the lettuce, dice the tomatoes and cucumber, and slice the radishes and spring onions. Combine in a large bowl.

Whisk together lemon juice, olive oil, sumac, salt, and pepper. Sumac is the defining flavour of fattoush — its tangy, fruity acidity is what sets this apart from other salads.

Add the toasted pita and dressing to the vegetables and toss well. Scatter pomegranate seeds over the top. Serve immediately — the pita should be crunchy, not soggy.