Fattoush Salad

Wash and chop the romaine lettuce into thin strips. Add to a large serving bowl.

Thinly slice radishes, then cut them into matchsticks (julienne). Add to the bowl.

Slice the Persian cucumbers into small half-moons and add them to the bowl.

Dice the red bell pepper and add it to the salad.

Halve the cherry tomatoes and layer them on top of the other vegetables.

Slice the green onions and add them to the salad.

Roughly chop the fresh mint and fresh parsley, then add them to the bowl.

To make the dressing, combine freshly squeezed lemon juice, extra virgin olive oil, sumac, grated garlic, salt, and pomegranate molasses in a jar with a lid.

Seal the jar and shake vigorously until the dressing is well combined.

To make the pita chips, cut the pita bread into small, bite-sized squares.

In a pan, heat about 1/2 cup of olive oil over medium-high heat. Add the pita squares and fry until golden brown and crispy.

When the pita chips are almost done, sprinkle them with za'atar and toss to coat. Remove from the pan and let drain on a paper towel.

Just before serving, pour the dressing over the salad and gently toss to combine.

Top the salad with the crispy pita chips.

Garnish with a sprinkle of dried mint and an extra drizzle of pomegranate molasses. Serve immediately.