Spring Vegetable Fattoush with Asparagus & Crispy Pita
- 170 g Diced butternut squash
- 60 g Radishes
- 2 Scallions
- 1 Bunch of mint
- 1 Head of lettuce
- 150 g Asparagus
- 110 g Large-flaked bulgur
- 60 ml Fattoush vinaigrette
- 1 Pita
- 10 g Za’atar sesame seeds, oregano, basil, thyme, savory, lemon peel, marjoram, kosher salt
Preheat the oven to 450°F. On a lined sheet pan, toss the butternut squash with a drizzle of oil; season with ⅓ of the za’atar and S&P. Arrange in a single, even layer and roast in the oven, 22 to 24 minutes, turning over once, until browned and tender when pierced with a fork.
While the butternut squash cooks, in a medium pot, combine the bulgur, 1 ⅓ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 6 to 8 minutes, until the bulgur is tender and the water has been absorbed. Fluff the cooked bulgur with a fork and set aside to cool.
While the bulgur cooks, snap off and discard the woody ends of the asparagus; cut each stalk crosswise into thirds on an angle. Thinly slice the radishes into rounds; place in a bowl of water. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Roughly chop the lettuce, discarding the root end. Pick the mint leaves off the stems; discard the stems. Tear the pita into bite-size pieces.
While the bulgur continues to cook, on a second lined sheet pan, arrange the torn pita in a single, even layer; toss with a drizzle of oil, and season with ½ the remaining spice blend and S&P. Toast in the oven, 5 to 7 minutes, until golden brown and crispy.
While the pita crisps, in a large pan, heat a drizzle of oil on medium-high. Add the asparagus; season with the remaining spice blend and S&P. Cook, stirring frequently, 3 to 5 minutes, until the asparagus begins to soften. Add the white bottoms of the scallions and cook, stirring frequently, 30 seconds to 1 minute, until fragrant.
In a large serving bowl, combine the lettuce, roasted squash, asparagus, radishes (drain and pat dry with a paper towel before adding) and cooled bulgur. Drizzle with as much of the vinaigrette as you’d like and toss to combine thoroughly. Divide the spring vegetable fattoush between your plates. Garnish with the crispy pita, mint leaves (tear before adding) and as many of the green tops of the scallions as you’d like. Bon appétit!