|Vegetable oil, for deep frying|
|2||pitta breads, cut into 8 squares|
|Juice of 1 lemon|
|2-3 tbsp||extra virgin olive oil|
|2 tbsp||pomegranate molasses|
|1 tsp||sumac, plus extra to garnish|
|2||large vine tomatoes, chopped into large chunks|
|½||cucumber, chopped into large chunks|
|1||Little Gem lettuce, leaves separated and torn|
|2||fresh mint sprigs, leaves picked and chopped|
|1||large handful of flat-leaf parsley|
|10-12||black olives, stoned|
|Seeds of ½ pomegranate|
|Salt and pepper|
Fry the pitta Heat a good amount of oil in a highsided pan or wok until it reaches about 170°C, or a cube
of bread browns in 30 seconds.
Deep-fry the pitta squares for 2–3 minutes, or until golden, then drain on kitchen paper and sprinkle with
Make the dressing Combine the lemon juice with the extra-virgin olive oil and pomegranate molasses in
a small jug. Season and whisk in the sumac.
Assemble the salad Place the tomatoes and cucumber in a large bowl and toss in the dressing.
Add the lettuce, herbs and olives and mix well.
Scatter with the fried pitta and pomegranate seeds and an extra sprinkle of sumac before serving.