Toasted Lavash with Dukka and Spring Salad

Middle Eastern cooks add the nut-seed mix dukka to olive oil as a dip for bread. Lynch cleverly sprinkles it onto thin sheets of lavash to fold around asparagus, goat cheese and herb salad like a wrap sandwich.

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Recipe from Food & Wine Best New Chefs All-Star Cookbook
  • Total Time:
  • Servings: 4

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  • 1 pound asparagus
  • 4 ounces goat cheese, crumbled lavash
  • 4 whole wheat lavash wraps or tortillas
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons dukka (see Note)
  • 1 cup parsley leaves
  • 1/2 cup basil leaves
  • 1/2 cup cilantro leaves
  • 1/2 cup chopped chives
  • 1/4 cup tarragon leaves
  • 1/4 cup mint leaves
  • 1/4 cup chervil leaves
  • 1 bunch of arugula (about 2 ounces)
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • Kosher salt
  • Freshly ground black pepper

How to make this recipe

  1. prepare the asparagus

    Fill a bowl with ice water. In a medium skillet of lightly salted boiling water, cook 
the asparagus until just tender, 3 to 4 minutes. Transfer the asparagus to the ice bath to cool, then drain and pat dry; transfer to a platter. Arrange the goat cheese next to the asparagus.

  2. make the lavash

    Heat a large cast-iron skillet. Brush both sides of each lavash wrap with the olive oil and toast in the skillet over low heat until light golden, 1 to 2 minutes per side. Sprinkle with the dukka, transfer the wraps to a platter and keep warm.

  3. make the salad

    In a large bowl, combine all of the herbs with the arugula, olive oil and lemon juice. Season with salt and pepper and toss well. Transfer the salad to a bowl. Serve, allowing guests to arrange the asparagus, 
goat cheese and salad on the lavash.


Dukka is available at Middle Eastern markets and

Suggested Pairing

Brilliant, citrus-spiked Grüner Veltliner.

Contributed By Photo © Chris Court

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