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. Slideshow: More Vegetarian RecipesRecipe from Food & Wine Best New Chefs All-Star Cookbook 

Toasted Lavash with Dukka and Spring Salad
Photo: © Chris Court
Total Time:
40 mins



  • 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


prepare the asparagus

  1. 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.

make the lavash

  1. 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.

make the salad

  1. 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.

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