To make the dressing, finely chop the preserved lemon and parsley, add into a small bowl with the sour cream, nigella seeds and vinegar. Taste and season with salt and pepper. Set aside.

Into a bowl, add 3 tbsp of olive oil and the sumac, then season with salt. Peel and finely grate the garlic into the oil, then tear the flatbread into small pieces. Toss together until evenly coated. Spread in one even layer onto a baking tray. Bake for 7-10 mins until golden.

Meanwhile, trim and separate the baby gem leaves. Trim and thinly slice the radishes, pick the mint leaves and chop the tomatoes into bite-sized chunks. Thinly slice the spring onions on a bias and place in ice water with the radishes, baby gem leaves and mint to crisp them up.

Before serving, drain the veggies from the ice bath and pat dry or spin using a salad spinner. Add into a bowl with the tomatoes, juice of the lemon, pomegranate molasses and 3 tbsp of olive oil. Season with salt and toss together.

Serve the salad on a large platter or on plates and dollop over the preserved lemon dressing and crispy flatbread croutons.