Preparation
Step 1
Preheat the oven to 180°C, gas mark 4. Cut the bread into bite-sized squares, transfer to a baking tray and drizzle with 1 tbsp olive oil and the sumac. Toss to coat then toast in the oven for 10 minutes or until golden.
Step 2
Chop the tomatoes and toss with the radishes, cucumbers, lettuce, chickpeas and toasted bread. Flake over the tuna.
Step 3
Whisk the remaining 2 tbsp olive oil with the lime juice and pomegranate molasses. Arrange the salad in four bowls, drizzle over the dressing and scatter with parsley.
