Hot-Honey Harissa Brussels Sprouts Salad with Crunchy Pita “Granola,” Dates, and a Warm Sumac-Pickle Dressing by Yael Mizrahi

Ingredients

• 700 g Brussels sprouts, trimmed and halved (or quartered if large)
• 4 tbsp Extra-virgin olive oil
• 1 1/2 tsp Kosher salt
• 1/2 tsp Black pepper
• 1 tsp Ground cumin
• 1 tsp Aleppo pepper (or mild chili flakes)
• 1 1/2 tbsp Harissa paste
• 1 tbsp Honey
• 2 Pita bread
• 2 tbsp Sesame seeds
• 1 tsp Nigella seeds (optional)
• 6 Medjool dates, pitted and chopped
• 3 Scallions, thinly sliced
• 1 cup Fresh mint leaves
• 1 cup Fresh parsley leaves and tender stems
• 1/2 cup Fresh dill
• 1 Lemon (zest + juice)
• 3 tbsp Quick-pickle brine (from pickled onions or pickled cucumbers)
• 1 tsp Dijon mustard
• 2 tsp Sumac
• 1 clove Garlic, finely grated
• 1/2 cup Toasted walnuts, roughly chopped
• 80 g Crumbled feta (optional)