Garlic-Yogurt Halibut and Fattoush Salad with Chickpeas and Za’atar

Garlic-Yogurt Halibut and Fattoush Salad with Chickpeas and Za’atar

sunbasket.com

Can’t take a trip to the Mediterranean? We’ll take you there with yogurt-marinated halibut served over a refreshing fattoush salad of lavash, chickpeas, and tomatoes seasoned with aromatic...

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Cooking tools:

  • Skillet
  • Stove
  • Refrigerator
  • Chef's knife
  • Cutting board
  • Mixing bowl
  • Measuring spoon
  • Spoon
  • Spatula
  • Paper towel
  • Plate
  • Plastic wrap

Ingredients

  • 1 organic lemon
  • Fish options:
  • 2 wild Alaskan skinless halibut fillets (about 5 ounces each)
  • 2 sustainably raised Chilean skin-on salmon fillets (about 5 ounces each)
  • Sunbasket garlic yogurt (Greek yogurt - garlic)
  • Sunbasket za’atar (sumac - sesame seeds - fennel seeds - dried thyme)
  • 6 ounces organic cherry or grape tomatoes
  • 1 organic fennel bulb
  • ½ cup cooked chickpeas
  • 1 ounce pitted Kalamata olives
  • 2 Atoria’s Family Bakery whole grain lavash
  • 2 tablespoons red wine vinegar

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