Fattoush with crispy sumac pita and fresh herb tangle

• 2 pita breadday-old works great, torn into rough 3cm pieces
• 3 tbs avocado oil
• 2 tbs ground sumacdivided — 1 tbs for pita, 1 tbs for dressing
• ¾ tsp fine sea saltdivided
• 2 lemonjuiced, about 60ml total
• 1 garlic clovesfinely grated
• 3 tbs extra virgin olive oil
• 1 tsp pomegranate molasses
• 1 english cucumbercut into half-moons
• 3 roma tomatoescut into wedges
• 5 radishesthinly sliced
• 4 green onionsthinly sliced
• 1 romaine lettuce heartroughly chopped
• 15 g fresh flat-leaf parsleyleaves picked, roughly torn
• 10 g fresh mintleaves picked, roughly torn
• ¼ tsp black pepper

1. 1

   Preheat your oven to 200°C (400°F). Scatter the torn pita pieces across the sheet pan, drizzle with the avocado oil, sprinkle with 1 tbs sumac and 0.25 tsp salt, and toss with your hands until every piece is coated. Spread them in a single layer.

   Tip: Tearing by hand instead of cutting gives jagged edges that catch the dressing beautifully and crisp up better.

2. 2

   Toast the pita in the oven for 4-5 minutes, tossing halfway, until deep golden and crispy. They'll firm up more as they cool, so pull them when they're golden but still have the tiniest bit of flex. Set aside on the pan.

   Tip: Watch closely after the 3-minute mark — they go from golden to burnt fast.

3. 3

   While the pita toasts, make the dressing. In the small mixing bowl, whisk together the lemon juice, grated garlic, remaining 1 tbs sumac, pomegranate molasses, remaining 0.5 tsp salt, and black pepper. Slowly drizzle in the extra virgin olive oil while whisking until emulsified. Taste and adjust — it should be bright and punchy with a fruity tartness from the sumac.

   Tip: The pomegranate molasses adds a subtle sweet-sour depth that makes this dressing special. If you don't have it, a tiny pinch of sugar and a splash more lemon works in a pinch.

4. 4

   In the large mixing bowl, combine the cucumber, tomatoes, radishes, green onions, and romaine. Pour about three-quarters of the dressing over the vegetables and toss gently to coat everything evenly.

5. 5

   Add the torn parsley and mint leaves and the crispy sumac pita chips. Drizzle the remaining dressing over the top and give it one or two final gentle tosses — you want the herbs and pita sitting mostly on top where they stay vibrant and crunchy. Serve immediately.

   Tip: The pita will soften within 10-15 minutes, which is traditional and still delicious, but for maximum crunch serve right away. Leftover dressing keeps in the fridge for up to 5 days — it's great on everything.

• sheet pan (half-sheet (18x13 inch))
• large mixing bowl
• small mixing bowl
• cutting board
• chef's knife

Per serving

Nutritional values are estimates only.