Split the pita breads: Gently open each pita to separate it into two thin layers.

Cut into bite-sized pieces: Using clean kitchen scissors or a knife, cut the bread into small squares (about 2 cm each).

Add a touch of oil: Lightly brush the bread pieces with olive oil. This helps them turn perfectly golden and crisp.

Bake until golden: Lay the pieces in a single layer on a baking sheet and bake at 180°C (350°F) for about 8–10 minutes, or until crisp and golden.

Tip: For extra crunch, fry the pita pieces in hot oil until golden, then drain on paper towels to remove excess oil.

Crush the garlic: In a mortar and pestle (or a small bowl), crush 2–3 garlic cloves with a pinch of salt and ½ tsp paprika into a smooth paste.

Mix the dressing: Add fresh lemon juice, extra virgin olive oil, sumac, and dried mint to the garlic paste. Whisk well until the mixture is fully emulsified.

Chill until ready: Transfer the vinaigrette to a sealed jar or small container and refrigerate. This helps the flavors develop even more.

Combine the vegetables and herbs: In a large salad bowl, place all your prepped ingredients—lettuce, cucumbers, radishes, cherry tomatoes, parsley, mint, shallots, and lamb’s lettuce or purslane.

Mix gently: Use clean hands or salad tongs to gently toss everything together, ensuring the herbs and vegetables are evenly combined.

Dress and serve: Just before serving, add the crispy pita bread pieces and pour the vinaigrette over the salad. Toss lightly again and serve immediately while the bread is still crisp.