Brighten up any day with this springtime take on fattoush, Levantine bread salad:
Heat the oven to 375°F. Place the bread on a parchment-lined baking sheet and brush lightly with water; bake until slightly crisp, about 10 minutes. Brush the toasted bread with olive oil, sprinkle with cumin and set aside until cool enough to handle. Tear the pita into 1-inch pieces.
Bring a small pot of water to a boil. Add the beans and cook for 2 minutes; drain the favas, discarding the cooking liquid, then immediately transfer to a bowl of ice water until cold. Drain again, and pop the beans from their skins; coarsely chop the beans and transfer them to a medium bowl. Stir in the remaining oil, the mint, parsley, pomegranate seeds, radishes, onion, and lemon juice. Add the reserved bread, sumac, and salt to taste; toss to combine.
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