فتوش

Instructions

1. 1 Preheat the oven to 200°C. Spread the torn pita pieces on a baking sheet, drizzle with one tablespoon of olive oil, and toss to coat. Bake for eight to ten minutes, turning once, until the pita chips are golden and shatteringly crisp.
2. 2 While the pita toasts, prepare all the vegetables: chop the lettuce, dice the tomatoes and cucumber, thinly slice the radishes, and tear the mint leaves. Place everything in a large, wide salad bowl, keeping it loosely arranged.
3. 3 In a small jar or bowl, combine the remaining olive oil, lemon juice, pomegranate molasses, minced garlic, one tablespoon of the sumac, and a generous pinch of salt. Whisk or shake vigorously until the dressing is emulsified and thick.
4. 4 Add the chopped parsley to the salad bowl and pour the dressing over the vegetables. Toss gently with your hands or salad tongs, lifting from the bottom to ensure every leaf and vegetable piece is evenly coated with the tangy dressing.
5. 5 Add the toasted pita chips to the salad just before serving and toss once more. Adding them at the last moment is critical, as they will absorb the dressing and lose their crunch within minutes of being dressed.
6. 6 Transfer to a serving platter, sprinkle the remaining tablespoon of sumac over the top for colour and its distinctive lemony tang, and serve immediately. Fattoush waits for no one and is best enjoyed the moment it is assembled.