Mix the pita or other bread with love oil. Distribute on a roasting tray, ensuring no pieces overlap. Roast until crispy, but not burned, 5-10 minutes, depending on the size and thickness of your bread pieces. Transfer to a wire cooling rack to cool. Instead of roasting, you can also fry the bread in a large frying pan, tossing regularly until browned at the edges and starting to turn crispy, a few minutes.
Mix the vegetables with a little salt in a large bowl. Set aside for a few minutes.
Add the herbs, lemon juice, olive oil and sumak to the vegetables and toss well. Add the toasted bread and toss again. Serve immediately.
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