Fattoush with Tahini Ranch Dressing and Classic Cutlets

A fresh, herb-dressed salad with creamy tahini ranch and seared, lemon-y Classic Cutlet.

This salad is delicious and filling, but to add more protein, or to make it even heartier, serve with Meati Classic Cutlets doused in charred lemon.

Crispy Pita:

• 3 pitas, torn and separated
• Non aerosol EVOO cooking spray
• 3 Tablespoons za’atar seasoning 
• (or 2 teaspoons each cumin, coriander, sumac, granulated garlic, za’atar leaves or oregano)  
• Salt

1. Preheat oven to 375 F. 
2. Arrange the pita on a baking sheet and spray with EVOO, season with za’atar or mixed spices and salt. Bake until browned and crispy.         

Dressing:

• ½ cup Tahini, such as La Boite
• ½ cup water
• ½ cup Greek yogurt
• Juice of 1 lemon
• 2 Tablespoons EVOO, extra virgin olive oil
• Salt and pepper
• 1 large clove garlic, grated
• 1 cup fresh mixed herbs, combined: parsley, dill, mint, chives, finely chopped  

Whisk up the Tahini, water, yogurt, juice of 1 lemon and EVOO. Season the dressing with salt and pepper and stir in the garlic and fresh herbs. Adjust salt and pepper.  

Meati Classic Cutlets and Salad:

• 4 Meati Classic Cutlets, thawed
• 1 teaspoon granulated garlic
• 1 teaspoon granulated onion
• Salt and pepper
• 2 Tablespoons EVOO
• Halved lemon
• 1 large or 5 gem Romaine lettuce, chopped
• 3 Roma tomatoes, chopped
• 3 Persian cucumbers or 1 ½ seedless English cucumber, chopped
• 1 red onion, chopped
• 3-4 radishes, thinly sliced
• 1 Tablespoon za’atar

1. Season Meati Classic Cutlets with granulated garlic and onion, salt and pepper, drizzle with EVOO and let stand for 10 minutes. Preheat a griddle or cast iron pan over medium high heat. Add the thawed Classic Cutlets to the pan along with a halved lemon (cut side down), and cook about 6-8 minutes, turning occasionally. Douse the cooked cutlets with the charred lemon and let rest 5 minutes. Slice into strips.
2. In a large salad bowl combine lettuce, tomatoes, cucumbers, red onions and radishes with the toasted seasoned pita and toss with dressing to coat. Top with sliced Classic Cutlets and a bit more za’atar.