Barbecued Za'atar Lamb with Avocado Fattoush
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Cooking tools:
- Grill
- Oven
- Baking sheet
- Parchment paper
- Airtight container
- Mixing bowl
- Tongs
- Chef's knife
- Cutting board
- Measuring spoon
- Microplane
- Citrus press
- Serving platter
- Spoon
- Kitchen timer
Ingredients
- 2 small pita bread
- ⅓ cup extra-virgin olive oil, plus extra for drizzling
- 2 ½ tbsp za’atar
- 2 tbsp sumac
- 2 lemons, juiced. Finely grated rind of ½ lemon
- 2 garlic cloves, finely chopped
- 12 lamb cutlets
- 2 large Hass avocados, halved, peeled and cut into wedges
- 2 Lebanese cucumbers, coarsely diced
- 200 g yellow grape tomatoes, sliced
- 1 small baby cos lettuce, coarsely chopped
- ¾ cup each of mint and flat-leaf parsley, coarsely chopped
- 3 spring onions, thinly sliced
- Crushed pistachios and lemon wedges, to serve
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