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