1. In a medium bowl, add the minced garlic and lemon juice and let it infuse for 10 minutes to soften the raw garlic taste. Set aside.
2. Chop the pepper, baby cucumbers, radishes, tomatoes, and spring onions into bite-sized pieces. Finely chop the herbs for the salad, and add these to the chopped vegetables. Place the ingredients in a large bowl and set aside.
3. To the lemon garlic mixture add the tahini and salt, whisking until thoroughly blended to a thick paste.
4. Gradually add ice water, 2 tablespoons at a time, whisking until smooth. Initially, it will thicken, but continue to add the iced water a little at a time to achieve a creamy, light-coloured tahini sauce the consistency of double cream.
5. Add the chopped dill, parsley, and thinly sliced chives, adjusting seasoning to taste.
6. Prepare pita chips: Preheat the oven to 170°C (340°F) or air fryer to 160°C (320°F).
7. Cut the pita bread into bite-sized pieces.
8. Place the pita pieces on a baking sheet and drizzle with olive oil. Sprinkle with salt and pepper.
9. Bake in the preheated oven or air fryer for 5-10 minutes until crisp and lightly golden. Keep an eye on them to prevent burning.

Assembly

1. Once ready to serve, season the vegetables and toss the chopped salad with a few spoonfuls of the dressing until evenly coated.
2. Take a serving plate and spread a thin layer of the remaining herby tahini dressing.
3. Arrange the dressed salad on top.
4. Serve immediately with crispy pita chips on the side or dotted through the salad for crunch.