Ingredients
Original recipe: 4 servings. Ingredient amounts scale below; the method is written for 4 servings. For larger amounts, use separate batches and check doneness.
- 120 gUnseeded dairy-free wheat pita
- 3 tbspOlive oil, divided
- 200 gRomaine lettuce, chopped
- 250 gTomatoes, diced
- 200 gCucumber, diced
- 80 gRadishes, thinly sliced
- 40 gScallions, sliced
- 20 gParsley, chopped
- 10 gMint, chopped
- 3 tbspLemon juice
- 1 tbspPomegranate molasses
- 1 ½ tspGround sumac
- 1 cloveGarlic, finely grated
- ½ tspFine salt
Make it
- Heat the oven to 190°C/375°F. Tear the pita into bite-size pieces, toss with 1 tablespoon of the oil and spread on a tray. Bake for 7–8 minutes, turning once, until crisp and golden; cool briefly.
- Put the lettuce, tomatoes, cucumber, radishes, scallions, parsley and mint in a large bowl.
- Whisk the remaining oil with the lemon juice, pomegranate molasses, sumac, garlic and salt. Pour over the vegetables and toss thoroughly.
- Fold in the crisp pita just before serving, keeping a small handful to scatter over the top. Divide among four plates.
Ingredients, recipe context & sources
Ingredient flags: Wheat. Check packaged ingredients and cross-contact.
This is an original Livura home-cooking interpretation, not yet independently kitchen-tested. Source links provide dish and cultural context; the recipe wording and quantities are Livura’s.