Lamb & pita salad

from Food & Wine Best of the Best, Volume 15 (2012): Best Recipes from the 25 Best Cookbooks of the Year by Food & Wine. This one is from The Cook & The Butcher by Brigit Binns

Lamb backstraps marinated in EVOO, cumin & S & P before frying.
Salad of toasted pita, tomatoes, green onions, continental cucumber, mint, gem lettuce, parsley and mint.
Dressing of garlic, lemon juice, pomegranate molasses, honey, EVOO and S & P (blended).
Substituted baby potatoes for radishes (not available); gem lettuce for romaine lettuce, and pitta pockets for pita bread (not available)
topped with a sprinkling of sumac

Radishes would have given it a nice bite. Pitta pockets should have been split into smaller pieces (too tough). Otherwise a very good salad, with the pomegranate molasses adding a different dimension to the dressing. Perhaps add some pomegranate seeds for extra colour.