Fattoush

Quarter the loaf, stack the quarters and cut into strips about 1.5cm or half an inch wide, then turn them and cut into squares.

Heat oil in a pan over medium high; it is ready when a piece of bread floats while frying.

Fry a handful at a time for 20 to 30 seconds, lifting them out as they turn light golden since the colour keeps developing as they cool.

Drain on a paper towel lined plate and season with salt and pepper.

Variation, baked pita: microwave the pita about 30 seconds to soften it, work a knife around the edge to split the two layers, and cut into one and a half centimetre squares.

Spread on a lined oven tray, toss with about a teaspoon of olive oil per pita and grind on pepper and kosher salt.

Bake at 180 degrees Celsius or 350 Fahrenheit for 8 to 12 minutes until golden brown and toasted.

Boil water, let it cool a few minutes, and soak the sumac in it while you chop the vegetables.

Halve and slice the cucumbers about three millimeters thick.

Peel, wash and stack the romaine leaves and slice into 1cm strips.

Trim and slice the radishes as thin as possible on a mini mandolin.

Chop the spring onions a little thinner than the cucumber, discarding the dark green tops.

Halve the tomatoes and cut each half into four, about five millimetre pieces.

Chop the parsley and mint into thin ribbons.

Zest a quarter of a lemon, grate the garlic clove fine, and juice the lemon, straining out seeds and pulp.

Combine the olive oil, pomegranate molasses, lemon juice, garlic, lemon zest, the soaked sumac with its liquid and the white vinegar.

Season with dried mint, black pepper and salt and blend until it emulsifies.

Toss the lettuce, cucumbers, tomatoes, radishes, spring onions and herbs with about half the dressing until evenly coated, then taste and adjust.

Top with whole mint leaves, pomegranate seeds and the bread, then drizzle pomegranate molasses back and forth over the dish in a thin stream.

If using pita, mix once more so the bread absorbs some of the vinaigrette and softens.