Yields: four portions

- 2 tomatoes
- 1 romaine lettuce chopped
- 2 cucumbers
- 5 radishes
- 1 cup parsley leaves
- ½ cup mint leaves chopped
- 1 cup lamb lettuce leaves (ba'ale)
- 4 green onions
- Juice of one lemon or 2 tbsp pomegranate molasses
- 1 tsp salt
- 1 tsp sumac
- Freshly ground black pepper
- ½ cup olive oil
- 2 loaves gluten-free oat pita bread with chia


  1. Use scissors to cut the bread into bite-size squares. Put them in an oven tray and spray them with oil to coat. Put in the oven for 10 minutes or until golden and crispy.
  2. Chop the tomatoes into bite-size chunks and put them in a deep salad bowl.
  3. Peel the cucumber, slice them and add them to the tomatoes.
  4. Slice the radishes and add them. Add the parsley leaves, chopped mint leaves, lamb lettuce leaves and the chopped lettuce leaves.
  5. Cut the green onions and add them to the salad.
  6. Mix the lemon juice or pomegranate molasses with the salt, sumac, pepper, and olive oil, and drizzle them over the salad mix.
  7. Toss the salad just before serving and top it with the toasted gluten-free oat pita bread with chia.