Cut the mini cucumbers, cherry tomatoes, radishes, red cabbage, spring onion, and green lettuce. Deseed the pomegranate.

Cut the pita bread into pieces, sprinkle with sumac and olive oil, and bake in the oven at 180°C for 10 minutes.

Prepare the dressing: mix lemon juice, pomegranate molasses, olive oil, dried mint, sumac, salt, and pepper.

Place a plate at the bottom of the salad bowl to cover the dressing before adding the vegetables to prevent the salad from becoming watery.

When ready to serve, remove the plate and paper towel, mix the salad well, add the grilled pita and pomegranate seeds.