In a large bowl place rocket leaves, pears, cucumbers, radish, spring onions, capsicum, sugar snap peas, pea shoots, mint and parsley.
Toast the bread under the grill until crisp. This may only take a couple of minutes so don’t take your eyes off it and let it burn.
In a small bowl combine the garlic, sumac, oil, lemon juice, salt and pomegranate molasses to make the dressing.
Break up the bread and add with dressing to vegetables. Toss gently and serve salad immediately.
Serving Size dessert