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2 tbsp olive oil

2 pita breads

salt and pepper to taste

10 cherry tomatoes, halved

1 tsp sumac

½ red onion, thinly sliced

½ cucumber, de-seeded and sliced

½ cup pomegranate seeds

5 radishes, quartered

4 handfuls lettuce leaves


Ingredients for Dressing

handful mint leaves

handful coriander leaves

1 clove garlic

juice of 1 lemon

100 ml extra-virgin olive oil


Serves 4



Heat a large fry pan over a medium heat. Add the olive oil and fry the pita breads separately until crisp. Remove from the pan, cut into squares and season.

Arrange all of the other salad ingredients in a large serving bowl.

Place all of the salad dressing ingredients into a small food processor and whizz until combined. Dress the salad when ready to serve, and sprinkle the pita pieces on top.

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