Smoky Almond Dukkah Fattoush

Name: Smoky Almond Dukkah Fattoush
Prep time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 cos or gem lettuce; 4 spring onions, finely sliced; 2-3 radishes, finely sliced; 1 cucumber, finely sliced; 250g grape tomatoes, quartered; 1 handful of parsley (or coriander), roughly chopped; Large handful of mint, roughly chopped; 2 pita bread; 2 tbsp Gewürzhaus Smoky Almond Dukkah; 1 avocado; 1 tbsp lemon juice; 3 tbsp extra virgin olive oil; Salt &amp; pepper, to taste; 1 tsp Gewürzhaus Sumac, to serve

Medium

20mins

Vegan

Smoky Almond Dukkah Fattoush

Rated 4.5 stars by 6 users

Servings

Prep Time

20 minutes

Ingredients

1 cos or gem lettuce
4 spring onions, finely sliced
2-3 radishes, finely sliced
1 cucumber, finely sliced
250g grape tomatoes, quartered
1 handful of parsley (or coriander), roughly chopped
Large handful of mint, roughly chopped
2 pita bread
2 tbsp Gewürzhaus Smoky Almond Dukkah
1 avocado
1 tbsp lemon juice
3 tbsp extra virgin olive oil
Salt & pepper, to taste
1 tsp Gewürzhaus Sumac, to serve

Directions

Preheat the oven to 200°C.
Tear the larger lettuce leaves and separate the smaller centre leaves into a bowl.
Add spring onions, radishes, cucumber, tomatoes along with the mint and parsley (or coriander) to the bowl.
Cut the pita bread into triangles, arrange on a baking tray and drizzle with olive oil before lightly toasting for 5 minutes. After 5 minutes, toss to turn them and sprinkle with the Smoky Almond Dukkah before toasting for a further 5 minutes (being careful not to burn the dukkah).
In a small bowl whisk the lemon juice, extra virgin olive oil, salt and pepper to taste then pour over the salad ingredients and toss together so everything is coated in dressing.
Arrange half of the pita on a platter and half of the sliced avocado, sprinkle with sumac then layer over the salad ingredients.