Ingredients

serves 6

Pita Bread

2 pieces

Lettuce

4 leaves

Pomegranate

1/2 piece

Scallions

3 pieces

Tomato

1 huge

Lemon

1 piece

Mini cucumbers

4 pieces

Mint

a handful

Parsley

a handful

Ingredients

serves 6

Olive Oil

5 tbsp.

Dried Mint

to taste

Sumac

3 tbsp.

Pomegranate Molasses

5 tbsp.

Salt

to taste

Equipment

Cutting Board

Large Bowl

Chef's Knife

1. Prepare the bread

Cut the pita bread into small squares, drizzle with olive oil and bake them in the oven at 180°C until they're crisp (about 15 minutes).

2. Chop the veggies

Chop the radish, spring onions, tomatoes, cucumbers and lettuce into  bite-sized pieces.

3. Chop the herbs

Remove the stems and finely chop the fresh mint and parsley.

4. Pick the pomegranate

Remove the tops and peel the pomegranate (you can use a fruit knife for peeling). Break it into pieces and pick the seeds. 

5. Add seasoning

Add the sumac, dried mint, pomegranate molasses, lemon juice, olive oil and the salt. Taste and adjust the seasoning if need be.

6. Mix everything

Mix all the ingredients in a large bowl until ingredients are evenly combined.

7. Add crispy bread

Add the bread crisps on top at the very end to prevent them from becoming moist.