Mix up a dressing of pomegranate molasses, lemon juice, olive oil, parsley and mint (a little mint sauce from the jar, not made up, will do if you don’t have fresh mint to hand).
Bake pitas until brittle, then break into bite size pieces. Roughly chop tomatoes. Mix and dress immediately.
I have in the past added shredded lettuce, walnuts or pine nuts, and diced cucumber, as well.
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