Ingredients
For pita "tostada":
3 pita
1/2 cup olive oil
3 tablespoons sumac
2 teaspoons salt
1 1/2 cups fresh goat cheese (optional)
For slaw:
6 cups shredded seasonal vegetables and fruit (3 summer squash, 2 large carrots, 2 firmer peaches, 4 Persian cucumbers)
1 bunch mint
1 bunch dill
1/3 cup toasted hazelnuts
For dressing:
2 teaspoons finely chopped ginger
3 tablespoons finely diced shallot or red onion
3 tablespoons finely diced red pepper or spicier pepper
2/3 cup olive oil
1/3 cup hazelnut oil
1/2 cup sherry wine vinegar
2 teaspoons salt
1/8 teaspoon freshly ground black pepper
Directions
1
Whisk all dressing ingredients together and let sit.
2
Cut the pita in half, brush inner parts with oil, dust heavily with sumac and a little salt. Toast in a 375 F oven (350 convection) for about 15 minutes, until toasty brown.
3
Meanwhile, shred all the vegetables and fruit using a knife, mandoline or grater. Roughly chop the herbs and hazelnuts. Mix everything into the dressing.
4
When the pita tostada is ready, pull it out of the oven, dot with goat cheese, and return to the oven for about 5 minutes until goat cheese starts to brown at edges.
5
Place the tostadas on plates, load with the dressed slaw, juice and all. At first bite it's more of a tostada, and as the dressing soaks into the bread, you end up with a fattoush.