Classic Fattoush from Seasonal Salads by Fi Buchanan

Ingredients

• 3 wholewheat pitta breads
• 25 g picked flat-leaf parsley leaves
• ¼ tsp salt
• juice of ² lemon
• 2 tbsp sumac
• 2 tbsp pomegranate molasses
• 70 ml extra virgin olive oil
• 100 g purslane (optional)
• 2 spring onions, trimmed and chopped
• 250 g sweet cherry tomatoes
• 1 cucumber
• 25 g picked mint leaves
• 1 cos lettuce, chopped
• 8 radishes, thinly sliced