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.