Preparation time: Around 15 minutes
2-3 medium-sized pita breads
1 stack of purslane leaves
3 large tomatoes
1 full lettuce
1 medium onion
a handful of pomegranate seeds
1 green capsicum
For the dressing
1 full squeezed lemon juice
2 cloves of minced garlic
3 teaspoons sumac
1 teaspoon of salt
3 teaspoons of dried mint or fresh mint leaves (according to preference)
3 tablespoons of olive oil
1 teaspoon of apple vinegar
2 tablespoons of pomegranate syrup
Wash all fresh vegetables in cold water and cut them in medium pieces (Square shaped if possible) and combine in large salad bowl. Shake until well combined.
Cut 2-3 medium size pita breads in square shaped pieces and toast in the oven for around 15-20 minutes on low heat.
In a large bowl, toss together the the purslane, tomatoes, lettuce, cucumbers, onion, pomegranate seeds, walnuts and green capsicum.
For the dressing,in a small bowl mix lemon juice, minced garlic, sumac, salt, dried mint or fresh mint leaves, olive oil, zaatar leaves, apple vinegar and pomegranate syrup. In the end, it will be rich and complex with a sweet and tangy taste. Pour and drizzle the sauce on the fresh cut vegetables in the bowl and mix together.
Spread the toasted pita bread on top for a fresh and crunchy look.