Preheat your oven to 350°F (175°C). Cut the pita bread into bite-sized squares. Place them on a baking sheet and toast in the oven for 10-15 minutes, or until golden and crispy. Set aside to cool.

In a large mixing bowl, combine the chopped lettuce, tomatoes, cucumber, red bell pepper, radishes, red onion, mint, parsley, and purslane if using. Toss gently to mix the ingredients.

In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, sumac, salt, black pepper, and minced garlic until well combined. Taste and adjust the seasoning if necessary.

Just before serving, add the toasted pita squares to the salad mixture. Drizzle the prepared dressing over the salad.

Toss the salad gently but thoroughly, ensuring that the dressing is evenly distributed over the vegetables and pita croutons.

Let the salad sit for 5 minutes to allow the flavours to meld and the pita to absorb some of the dressing.

Transfer the salad to a serving dish. Sprinkle a little extra sumac on top for an added burst of tanginess.

Serve the Fattoush immediately as a refreshing side dish or light meal. It pairs beautifully with grilled