Spiced lemon dressing
Preheat oven to 180C. Spray 1 side of each piece of bread with oil. Place on a large baking tray. Bake for 8 mins or until crisp and light golden. Set aside to cool. Break into bite-sized pieces.
Meanwhile, place tomato, cucumber, radish, spring onion, watercress, parsley, mint and half the pomegranate seeds and pistachio in a bowl.
To make the spiced lemon dressing, heat a frying pan over medium heat. Add the cumin and mixed spice and cook for 30 secs or until toasted. Transfer to a jug. Add lemon juice and oil. Whisk to combine. Season. Drizzle dressing over the salad. Toss to combine. Add the bread and gently toss to combine. Arrange on a serving platter. Sprinkle with lemon zest and remaining pomegranate and pistachio.