Preparation 15 minutes
200 g of purslane greens | 1 head of romaine lettuce | Herbs: a few leaves of mint, parsley and coriander | 1 bunch of radishes | 1 cucumber | 1 small container of cherry tomatoes | 1 pomegranate | 1 tablespoon sumac | 2 to 3 pitta breads | Vinaigrette: olive oil, juice of 1 fresh lemon, 1 crushed garlic clove, salt and pepper to taste
1Wash the herbs, lettuce and purslane greens.
2Cut the radishes, cucumber and cherry tomatoes into small pieces.
3Remove the pomegranate seeds.
4Cut the pittas into large pieces and fry them in a frying pan with olive oil until golden.
5Mix the purslane greens, lettuce, herbs and sumac in a salad bowl.
6Dress the salad with the vinaigrette and season it with salt and pepper to taste. Place the pieces of fried pitta bread on top. Serve.