Heat the oven to 200c. Slice 2 pita breads in half, lengthwise, place on a baking tray, drizzle with a little olive oil, and bake for about 12 minutes until crisp and lightly golden. Cut into wedges and set aside.

Meanwhile, finely chop 1 garlic clove and put in a jar, along  with the juice of ½ lemon, 2 tsp cider vinegar, 3 tbsp olive oil, 2 tsp pomegranate molasses (optional), and 1 tsp sumac. Season with freshly ground salt and pepper, shake well, and then leave to infuse until the salad is finished.

Next, cut up an assortment of ripe tomatoes (250g) into irregular-sized pieces,  a couple of small cucumbers in half lengthwise, a handful of multi-coloured radishes into quarters, 2 spring onions, sliced, and a handful of parsley and mint leaves (left whole),  and combine in a large bowl.

Toss the dressing with the salad, add the pita slices, sprinkle with more sumac, before tossing again.