Ingredients

For the Salad:

• 2 large pita breads, torn into bite-sized pieces

• 3 tbsp olive oil

• 1 tsp KF Garlic Powder

• Salt to taste

• 1 large head of Romaine lettuce, chopped

• 2 large tomatoes, diced

• 2 Persian cucumbers, sliced

• 4 radishes, thinly sliced

• 2 green onions, sliced

• ½ cup fresh parsley, chopped

• ¼ cup fresh mint, chopped

For the Dressing:

• 3 tbsp olive oil

• 2 tbsp lemon juice

• 1 tbsp pomegranate molasses

• 1 tsp KF Sumac Powder

• 1 garlic clove, minced

• Salt & black pepper to taste

Directions

1. Toast the Pita: Toss pita pieces with olive oil, KF Garlic Powder, and salt. Air fry at 350°F (175°C) or bake until golden and crispy (5–8 mins). Set aside.

2. Make the Dressing: Whisk together olive oil, lemon juice, pomegranate molasses, KF Sumac Powder, garlic, salt, and pepper.

3. Combine: In a large bowl, combine lettuce, tomatoes, cucumbers, radishes, green onions, parsley, and mint.

4. Toss: Add the dressing and toasted pita chips to the salad. Toss well to coat.

5. Serve: Serve immediately while the pita chips are still crunchy.