Crispy pita and vegetable salad with sumac (Fattoush)

1. Tear or cut the pitas into small squares, drizzle with the oil and bake in a 200 °C oven for 8-10 minutes until crisp (or fry them in a pan).

2. Cut the romaine into bite-sized pieces, the cucumbers, tomatoes and radishes into cubes or thin slices, and finely chop the spring onions and mint.

3. For the dressing, shake the sumac, pomegranate molasses, lemon juice, crushed garlic, olive oil and salt in a screw-top jar.

4. Put the vegetables in a large bowl and toss with the dressing.

5. Just before serving add the crispy pita and toss once more.

6. Sprinkle with a little more sumac and serve at once.

Tip: Fattoush is the Levantine use-it-up salad: stale pita becomes crisp croutons. Sumac adds a tangy, lemony taste and a lovely burgundy colour; mix in the pita only at the last moment so it stays crisp.