Combine olive oil, lemon juice, sumac, salt to taste, black pepper to taste and one grated garlic clove to a bowl or food processor. Mix well to emulsify. Set aside for later.

Wash all of the vegetables and set aside to dry.

Meanwhile, chop pita bread into equal-sized pieces, then heat olive oil in a pan. Add pita to a pan, season with salt and pepper to taste and fry pita on both sides for 2-3 minutes on low to medium or until golden. Once the pita is done, set aside on paper towels to soak up excess oil for later.

Remove the stem from the romaine lettuce, radishes, green onions, parsley and mint. Then, chop and add the veggies to a large salad bowl.

Chop tomatoes, remove seeds and liquid. Add to the salad bowl. Remove stem from yellow capsicum peppers and deseed. Chop and add to the salad bowl.

Slice a pomegranate in half, and remove the seeds. Do not throw away the seeds. Add them to the salad bowl. Do not add the fried pita yet. Pour the dressing on top of the salad and toss until well combined.

Add fried pita when serving or on a plate on the side. Serve with hummus, falafel or kebab.