Fattoush

Bloom the sumac: pour a couple tablespoons of boiling water over 3 tsp ground sumac, stir and leave a few minutes.

Zest about a quarter of a large lemon; grate a clove of garlic to a fine paste; juice the lemon, about 2.5 tbsp.

In a jug combine the bloomed sumac and its liquid, lemon juice, olive oil, pomegranate molasses, zest, garlic, dried mint, salt, pepper and white vinegar.

Blend with a stick blender until emulsified. Keeps about 2 weeks sealed in the fridge.

Cut the pita into strips, then squares about 2.5 cm wide.

Heat about 1.5 cm vegetable oil on high; test with a piece of bread; fry in batches about a minute until golden.

Lift out with a spider onto a towel-lined plate; season with sea salt and black pepper while hot.

Halve the cucumbers and cut into 3 mm half-moons; slice the spring onions into 2 mm rounds, stopping at the dark green.

Wash the lettuce, stack the leaves, cut out the stem and slice into 1 cm strips.

Top and tail the radishes and slice thin and even on a mandolin.

Chop the tomatoes to the size of the cucumber; roughly chop the parsley leaves; roll the mint leaves and slice into thin ribbons.

Add the pomegranate seeds.

Right before serving pour all the dressing over the vegetables and toss to coat; do not mix in the bread.

Plate on a thick bed of salad, top with a handful or two of crispy pita, pomegranate seeds, mint ribbons and a sprinkle of crushed sumac.