Isle of Wight Tomatoes Fattoush

Preparation time: 10 mins Cooking time: 12 mins

For the salad:

• 2 pitas, cut into bite sized pieces
• 1 tbsp extra virgin olive oil
• Salt and pepper, to taste
• 200g halved Isle of Wight Pick & Mix or small Heritage tomatoes
• 1 Isle of Wight cucumber, halved lengthwise and thinly sliced
• 4 radishes, sliced into thin rounds
• 1/4 red onion, peeled and thinly sliced
• 1 Little Gem lettuce, chopped
• 100g rocket
• Small bunch of parsley, leaves picked
• Small bunch of mint, leaves picked
• 1 tablespoon sumac

For the dressing

• 1 garlic clove, crushed
• 2 tbsp lemon juice (about 1 lemon)
• 1 tbsp pomegranate molasses
• Salt and pepper, to taste
• 1 tbsp extra-virgin olive oil

Preheat the oven to 180°C. Toss the pita pieces with the olive oil and seasoning on a medium baking tray. Cook for 8-12 minutes until golden brown and crispy.

Meanwhile, combine all the dressing ingredients in a bowl and whisk together.

In a medium bowl, toss half of the cooked pita pieces with the tomatoes, cucumber, radishes, onion, Little Gem, and half of the dressing.

Lay the rocket on a serving platter and cover evenly with the dressed salad ingredients. Arrange the remaining pita pieces over the salad, and drizzle with the remaining dressing. Sprinkle the parsley and mint over the dish and top with the sumac.