Eggplant: Preheat the Air Fryer to 180 degrees Celsius for about 5 minutes. Place cut eggplant strips into a medium size plate and drizzle about 1 – 2 tablespoons of vegetable oil and season with salt; mix ingredients together with your fingers.
Place the eggplant into the Air Fryer basket and leave to cook for about 12 minutes. Reserve the eggplants in a separate bowl on the side.
Pita Chips: Cut pita into small squares, coat with that has already been cut into small squares on a medium size plate, and drizzle about 1 – 2 teaspoons of vegetable oil; mix ingredients together. Place the pita bread into the Air Fryer and leave to cook for about 5 minutes, or until golden brown. Reserve pita chips in a separate bowl on the side.
Dressing: In a small mixing bowl mix sumac, lemon juice, pomegranate molasses, apple vinegar, minced garlic, honey, and olive oil together. Season with pink salt and fresh ground pepper.
Salad: In a large mixing bowl add all salad ingredients, including romaine lettuce, lamb lettuce, green onions, mint, parsley, tomatoes, cucumbers, capsicum radishes, and eggplant. Toss the salad with the dressing, season with salt and pepper, and top with pita chips for extra crunch.