Serves 2, takes 20 minutes.
Ingredients:
• 2 Pitta Breads
• 1 Romaine Lettuce
• 1 Cucumber
• 1 Red Romano Pepper
• 8 Radishes
• 1 Plum Tomato
• 1 Red Onion
• Bunch of Mint
• ½ Lemon
• 6tbs Olive Oil
• 2tsp Pomegranate Molasses
• 2tsp Sumac
• Salt
Method:
1. Fill a small saucepan half-way with sunflower/vegetable oil.
2. Bring the saucepan to medium high heat.
3. Place kitchen paper onto a plate and get a metal slotted spoon ready to remove the pitta from the oil.
4. Cut your pitta into squares and test if the oil is ready. (When you add one of the pitta squares into the oil it should start to bubble turn golden).
5. Add the pitta squares into the oil and fry for 5 minutes until golden and crispy. (Be careful as the oil will be extremely hot and could spit or bubble over so add the pitta in small batches.)
6. Remove and place onto the kitchen paper to remove any excess oil, then season with a pinch of salt.
7. Turn the stove off and leave the pan of oil to cool completely.
8. Leave the pitta chips to one side to cool down.
9. Wash your lettuce, cucumber, pepper, radishes, tomato and mint.
10. Cut the lettuce into quarters lengthways then chop the lettuce into bite size pieces.
11. Add the lettuce into a large bowl.
12. Cut the cucumber lengthways, cut into strips, then dice the cucumber before adding to the bowl.
13. Cut the Pepper in half lengthways and remove the seeds, then dice then add to the bowl.
14. Hold a radish by the stem then thinly slice, repeat until you have thinly sliced all of them and add them to the rest of the salad. (You can always cut them in half before slicing so they don’t roll.)
15. Quarter the tomatoes and remove the seeds.
16. Dice the tomato then add to the bowl.
17. Peel and dice the red onion and add it to the bowl.
18. Finely Chop the mint and add it into a separate small bowl.
19. Add in the juice of the ½ lemon, olive oil, pomegranate molasses and sumac to the mint.
20. Mix until fully combined then season with salt to taste.
21. Add the pitta chips into the salad bowl and then pour the dressing over the salad.
22. Mix the salad until fully coated in the dressing, then taste for seasoning adding more salt if needed.
23. Enjoy either as a side or even on its own!
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