Heat vegetable oil in a frying pan.

Carefully place a whole piece of Arabic bread in the hot oil.

Pour hot oil over the top until it puffs up and turns golden brown.

Remove and drain on paper towels.

Thinly slice radishes and green onions.

Place them in a bowl of ice water to keep them crisp and set aside for decoration.

In a blender or food processor, combine garlic, apple cider vinegar, pomegranate molasses, dried oregano, fresh za'atar (thyme), lemon juice, salt, olive oil, and sumac.

Blend until smooth.

Add a splash of ice-cold water and a pinch of black pepper, then blend again.

Chop the lettuce into medium-sized pieces.

Slice the radishes into rounds.

Halve the cherry tomatoes.

Finely slice the green onions and arugula.

Dice the bell peppers and cucumbers (you can leave the skin on for texture).

Hand-tear or roughly chop the parsley, purslane, and fresh mint leaves.

Ensure all greens are thoroughly washed and disinfected.

Place all chopped vegetables and herbs into a large mixing bowl.

Sprinkle with a little extra sumac.

Pour the dressing over the vegetables and toss thoroughly (using your hands is recommended for the best texture).

Use a serrated knife to carefully cut a "lid" or hole into the fried bread to create a bread bowl.

Season the bread shell with a sprinkle of sumac.

Fill the bread bowl generously with the salad mix.

Garnish with the crisp radish slices from the ice water and a drizzle of pomegranate molasses or balsamic glaze.