[Skip to content](/content/pages/fattoush-with-tahini-ranch-dressing-and-classic-cutlets#MainContent/index.html) Nutrient-Rich Mycelium Steaks & Cutlets! Now delivered to your doorstep all over US ## Item added to your cart [View cart](/content/cart/index.html) Check out Continue shopping # Fattoush with Tahini Ranch Dressing and Classic Cutlets ## A fresh, herb-dressed salad with creamy tahini ranch and seared, lemon-y Classic Cutlet. Serves: 4 Prep time min Cook time min Total time 0 min ## \#\#\# Crispy Pita: - 3 pitas, torn and separated - Non aerosol EVOO cooking spray - 3 Tablespoons za’atar seasoning - (or 2 teaspoons each cumin, coriander, sumac, granulated garlic, za’atar leaves or oregano) - Salt 1. Preheat oven to 375 F. 2. Arrange the pita on a baking sheet and spray with EVOO, season with za’atar or mixed spices and salt. Bake until browned and crispy. ## \#\#\# Dressing: - ½ cup Tahini, such as La Boite - ½ cup water - ½ cup Greek yogurt - Juice of 1 lemon - 2 Tablespoons EVOO, extra virgin olive oil - Salt and pepper - 1 large clove garlic, grated - 1 cup fresh mixed herbs, combined: parsley, dill, mint, chives, finely chopped Whisk up the Tahini, water, yogurt, juice of 1 lemon and EVOO. Season the dressing with salt and pepper and stir in the garlic and fresh herbs. Adjust salt and pepper. ## \#\#\# Meati Classic Cutlets and Salad: - 4 Meati Classic Cutlets, thawed - 1 teaspoon granulated garlic - 1 teaspoon granulated onion - Salt and pepper - 2 Tablespoons EVOO - Halved lemon - 1 large or 5 gem Romaine lettuce, chopped - 3 Roma tomatoes, chopped - 3 Persian cucumbers or 1 ½ seedless English cucumber, chopped - 1 red onion, chopped - 3-4 radishes, thinly sliced - 1 Tablespoon za’atar 1. Season Meati Classic Cutlets with granulated garlic and onion, salt and pepper, drizzle with EVOO and let stand for 10 minutes. Preheat a griddle or cast iron pan over medium high heat. Add the thawed Classic Cutlets to the pan along with a halved lemon (cut side down), and cook about 6-8 minutes, turning occasionally. Douse the cooked cutlets with the charred lemon and let rest 5 minutes. Slice into strips. 2. In a large salad bowl combine lettuce, tomatoes, cucumbers, red onions and radishes with the toasted seasoned pita and toss with dressing to coat. 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