I never tire of making this chopped vegetable salad laced with crisp pita nuggets and bracing pomegranate dressing.
To make the crispy pitta, spread out the bread pieces on a large oven tray. Drizzle with the olive oil and sprinkle with the sumac and lots of salt and freshly ground black pepper.
To make the dressing, put all of the ingredients in a jar with a fitted lid and season with salt and pepper. Seal the jar and shake to combine well.
Place the salad ingredients in a large bowl. Just before serving, pour the dressing over, add the crisp pitta and gently toss.
© 2015 All rights reserved. Published by Murdoch Books.