Preheat the oven to 180°C (fan)/200°C/gas mark 6/ 400°F.

Cut or tear the pitta breads into small squares (of around 1 inch in size). Drizzle over 2 tablespoons olive oil and season with salt and pepper. Mix well and place in the pre-heated oven for 6 minutes. Remove and turn over with a spatula, before returning to the oven for a further 6 minutes or until golden brown.

Heat a small frying pan and add the pine nuts, if using. Toast, stirring often for 4-5 minutes until turning golden brown.

Set the pitta breads and pine nuts aside to cool.

Place 50g tahini in a small bowl. Add the juice of a lemon, a pinch of sea salt and a few tablespoons cold water. Mix well with a fork, slowly adding more water until you have a smooth, slightly thick consistency. It’s quite normal for tahini sauce to separate slightly and look like it might curdle but keep stirring and it will thicken.

Place half of the toasted pitta bread squares onto a large serving dish. Cover with the hummus then add the remaining pitta breads, half of the radish slices and half of the cherry tomatoes.

Spoon over the tahini sauce then add the rest of the radishes and tomatoes.

Drizzle a tablespoon of pomegranate molasses then top with the pomegranate seeds, the chopped parsley and the sumac.

Serve immediately.