200glettuce or iceberg saladrinsed, drained and shredded into 2 cm ribbons
75glamb’s lettuceMache or purslane, trimmed, rinsed and drained
1bunch of parsleyabout 70 g, leaves stripped off, rinsed well, drained and coarsely chopped
Some fresh mint leavesrinsed, drained and coarsely chopped or 1 teaspoon crushed dried mint
150gspring onionstrimmed, rinsed and thinly sliced
300gcocktail tomatoesrinsed and cut into halves
200gcucumberrinsed, peeled and cut into 2 cm cubes
150ggreen or red pepperrinsed and cut into 2 cm cubes
75gsmall radishrinsed and thinly sliced
100gLebanese pita bread cut into small cubes about 2 cm
For the dressing
50mllemon juice
75mlextra virgin olive oil
2small garlic clovescrushed
1 ¼teaspoonssalt
¼teaspoonblack pepper
1 teaspoon sumac or zaatar
1tablespoonpomegranate syrup
Instructions
Line a baking sheet with parchment paper. Preheat the oven (200°C, 400°F). Add the bread to the baking sheet, drizzle with 2 tablespoons sunflower oil and mix well with your hands. Spread evenly and bake on middle rack for 5 minutes, until golden in colour. Watch out! Bread can burn easily. Set aside.
Combine all the dressing's ingredients in a mixing bowl, and mix well until fully combined. Adjust taste if desired. Combine the vegetables in a large serving bowl.
Pour the dressing over the salad and toss. Garnish the top with toasted bread add the vegetables and serve immediately.