Wash and dry all of the vegetables (lettuce, tomato, cucumber, pepper and radish) along with the herbs (parsley and mint if using).

Chop the lettuce, tomatoes, cucumbers, and peppers into roughly ¾ inch to 1 inch pieces, ensuring they are all of similar size.

Cut the radish in half, then slice thinly into half moons.

Chop the parsley and mint finely. Layer all the vegetables in your salad bowl.

Whisk together the lemon juice, olive oil, pomegranate molasses, sumac, dried mint (if using), crushed garlic and salt and pepper. You may also place them all in a jar and shake to combine. Place in the fridge until ready to serve.

Cut the pita bread into roughly 1-inch squares. I find using a scissors to be the easiest method. Place them in a bowl with the sumac, then toss to combine.

To fry: In a large skillet, add the olive oil and heat it for 1 minute. Place all of the pita squares in the skillet and fry on medium heat for 5 to 6 minutes, stirring constantly until the pita is golden and crispy.

To bake: Place the pita squares on a large parchment lined baking sheet and drizzle with the olive oil. Toss to combine, then arrange in a single layer. Bake at 350F for about 8 minutes or until golden. Stay close by as they will burn very quickly.

When ready to serve, pour the dressing all over the vegetables and toss to combine. Add the pita chips on top and toss again. For that restaurant-style touch, drizzle with pomegranate molasses. Serve immediately.