Fattoush with fried pita

Heat about half a cup of neutral oil in a wok for shallow frying.

Cut the pita into strips, then into squares.

Peel and seed the American cucumber; leave the Persian cucumber's skin on; cut into chunks.

Shallow-fry the pita until golden; shallow frying gives uneven colour, deep frying an even one.

Cut the tomato.

Cut the snap peas on a sharp bias so the larger peas fall out into the salad.

Rinse the herbs in their bunch and shake dry; chop the parsley.

Remove the pita and pick out the darkest pieces.

Make a bed of fried pita; add the vegetables, squeeze over the lemon, add olive oil, salt and pomegranate molasses.

Add the arugula and toss in a bigger bowl; taste.

Cut a pomegranate down the tops of its ridges and at top and bottom, pop out a wedge, and scatter its seeds over the salad.