Avocado Fattoush
with dukkah / pita crisps / feta / creamy tahini dressing
When we first featured fattoush, this salad with crispy pita chips was a hit for packing a flavorful punch with lots of fresh produce. We're bringing back a new variation that includes the addition of avocado and dukkah spice mix for even more bold flavor.
Ingredients
- Garlic - 1 clove
- Lemons - 1 , juice
- Tahini (sub plain yogurt) - 1 1/2 Tbsp
- Oil, olive - 1/4 cup
- Honey - 1 1/2 tsp
- Water - 1/4 cup
- Cashews (sub pistachios, pecans or pepitas) - 1/4 cup
- Sesame seeds, white - 1 Tbsp
- Cumin seeds - 1/2 tsp
- Coriander, ground - 1/2 tsp
- Thyme, fresh - 1 stalk , leaves torn, stems discarded
- Fennel seeds (opt) - 1/4 tsp
- Pita chips (sub one pita bread round per cup) - 2 cups
- Cucumbers, medium - 1 , chopped
- Tomatoes, cherry or grape - 1 cup , halved
- Avocados - 1 , sliced
- Lettuce, romaine (sub butterhead) - 3 hearts , chopped
- Beans, garbanzo (14 oz / 387 g) - 1 can , drained and rinsed
- Oil, cooking - 1 Tbsp
- Dukkah spice mix (ingredients listed separately) - ~1/3 cup
- Cheese, feta - 3 oz
Prep
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Make pita crisps - If using pita chips, roughly chop or crumble by hand (skip ahead to prep step #2). If using pita bread, preheat oven to to 400F / 204C degrees. Slice pita bread into 1" / 2.5 cm pieces and spread on a baking sheet. Bake, turning with a spatula halfway through, until crisp ~8 to 10 minutes. Store at room temperature. (Can be done up to 5 days ahead)
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Make dukkah spice mix - (If not already made from Tuesday's meal). Place cashews (or other nuts if using a sub) in the bowl of a food processor and pulse until finely chopped. Add sesame seeds, cumin seeds, coriander, thyme leaves and fennel seeds and pulse a couple times to combine. (You can also finely chop the cashews by hand and combine with other ingredients.) (Can be done up to 5 days ahead)
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Make tahini dressing - Chop garlic. Whisk together lemon juice, garlic, tahini, olive oil and honey. Add water a bit at a time until smooth and pourable. (Can be done up to 5 days ahead)
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Cucumbers / Tomatoes - Prep as directed and combine. (Can be done up to 1 day ahead)
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Avocados / Lettuce - Prep as directed.
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Beans - Drain and rinse.
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Make
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Heat a skillet or saute pan over medium heat. Add oil. When oil begins to shimmer add beans and dukkah with a pinch of salt. Cook until beans begin to pop and spices are toasted and fragrant, ~4 minutes.
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Whisk dressing, adding a splash more water if dressing was made ahead (it tends to thicken up when chilled).
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To assemble salads, toss lettuce with beans, cucumber, tomatoes and avocado. Crumble feta over top. Add pita last, just before serving so it stays crunchy. Toss with tahini dressing and enjoy!
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