A sweet and savory twist on the classic fattoush using pomegranate molasses and fresh seeds.
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Preheat your oven to 375°F (190°C) and toss the pita squares with 1 tablespoon of olive oil.
Spread the pita on a baking sheet and bake for 8-10 minutes until golden brown and crispy, then set aside to cool.
In a small mixing bowl, whisk together the pomegranate molasses, lemon juice, remaining olive oil, and sumac to create the glaze.
In a large salad bowl, combine the chopped romaine, cucumber, tomatoes, radishes, and fresh mint.
Pour the pomegranate glaze over the vegetables and toss gently to ensure everything is evenly coated.
Add the toasted pita chips to the bowl just before serving to prevent them from getting soggy.
Sprinkle the fresh pomegranate seeds over the top for a burst of sweetness and color.
Season with salt and pepper to taste and serve immediately while the bread is still crunchy.
