Serves 4
For the salad:
2 pieces lavash bread
3 tablespoons extra virgin olive oil
Kosher salt
Aleppo pepper (optional)
1 pound ground lamb (ground beef can be substituted)
3 teaspoons prepared harissa
3 garlic cloves, minced
2 cups trimmed sugar snap peas
6 radishes, thinly sliced
1 thin-skinned Japanese, Armenian, Persian or English cucumber, thinly sliced
1 cup flat-leaf parsley leaves
1 cup mint leaves
1 cup dill fronds
3 scallions, thinly sliced
½ cup crumbled feta cheese
¼ cup sunflower seeds, toasted
For the dressing:
1 teaspoon Dijon-style mustard
3 tablespoons lemon juice
¼ cup extra-virgin olive oil
Preheat the oven to 350 degrees. Put the pieces of lavash side by side on an unlined, rimmed baking sheet and brush each piece on both sides with olive oil. Season with kosher salt and a dusting of Aleppo pepper, if using. Transfer to the oven and bake until golden brown and crisp, about 8 minutes. Let cool, then break into irregular bite-size pieces and set aside.
In a bowl combine the lamb, harissa, garlic and 1 teaspoon of kosher salt and mix with your hands until well combined. Roll into 1-inch balls. In a large nonstick frying pan over medium-high heat, cook the meatballs, turning with a spoon as needed, until lightly browned on both sides but still slightly pink within, about 6 minutes total. Use a slotted spoon to transfer to a paper towel-lined plate. Let cool until just warm.
Bring a medium saucepan of salted water to a boil over high heat and drop in the sugar snap peas. Cook until just tender, about 2 minutes, then drain and rinse with cold water. Transfer to a paper towel-lined plate and pat dry, then cut each pea crosswise into two pieces. Set aside.
In a large salad bowl combine the meatballs, peas, radishes, cucumbers, herbs, scallions, feta and sunflower seeds and toss with your hands to combine.
In a small bowl, whisk together the mustard, lemon juice and olive oil. Season to taste with salt. Pour the dressing over the salad and toss gently with your hands to coat. Top with the crispy lavash and serve immediately.
Photo Credit: The San Francisco Chronicle