Preheat your oven to 180°C (160°C fan). Tear or cut the pita bread into bite-sized pieces, roughly 2-3cm in size.

In a medium bowl, toss the pita pieces with 2 tablespoons of olive oil, 1 teaspoon of sumac, and sea salt until they are evenly coated. Spread them in a single layer on a baking tray.

Bake for 8-10 minutes, turning halfway through, until the pita is golden brown and completely crisp. Remove from the oven and set aside to cool completely. This step is crucial for maximum crunch.

While the pita is toasting, prepare the salad ingredients. In a large salad bowl, combine the chopped romaine lettuce, diced tomatoes, cucumber, sliced radishes, and spring onions.

Gently fold in the chopped fresh mint and parsley. What works best for me is to add the herbs last to keep them from bruising too much.

Now, let's make the dressing. In a small jar with a tight-fitting lid, combine the extra virgin olive oil, lemon juice, pomegranate molasses, 2 teaspoons of sumac, crushed garlic, salt, and pepper.

Seal the jar and shake it vigorously for about 30 seconds until the dressing is well combined and emulsified. Have a little taste and adjust the seasoning if needed – you might want a little more salt or lemon juice.

Just before you're ready to serve, pour about two-thirds of the dressing over the vegetables and toss gently to coat everything.

Add the cooled, crispy pita pieces to the bowl and give it one final, gentle toss. Drizzle with the remaining dressing and serve immediately.