SERVES 4 | 20 MINUTES
4 pita breads
1 pomegranate
1 tablespoon sumac
extra virgin olive oil
1 lemon
1 tablespoon pomegranate molasses
2 mixed-color peppers
1 bulb of fennel
½ an English cucumber
2 ripe tomatoes
2 scallions
1 romaine lettuce
1 big bunch of mixed fresh herbs, such as mint, dill, Italian parsley (2 oz)
Toast the pitas on a grill pan on a high heat until crisp and bar-marked, then roughly chop and put aside. Halve the pomegranate and, holding each half cut-side down in your fingers, bash the back of it with a spoon so all the seeds tumble out into a large salad bowl. Sprinkle over the sumac, then drizzle in 2 tablespoons of oil, squeeze over the lemon juice and add the pomegranate molasses.
Seed the peppers and finely chop with the fennel, cucumber (discard the watery core) and tomatoes, trim and finely slice the scallions and lettuce, and add to the bowl. Pick and finely chop the herb leaves, scatter into the bowl with the pita and toss together. Season to taste with sea salt and black pepper.
Amazing with little raw peas when in season, and if you can’t get pomegranate, little cubes of chopped mango are also delicious in the mix.
