Season Classic Cutlets with a light coating of oil, salt and pepper. Drizzle four tbsp of Haven’s Kitchen Golden Turmeric Tahini Sauce over the Classic Cutlets. Coat and let marinate for 10 minutes.
Make the Lemony Hummus by combining the garbanzo beans, tahini paste, garlic, lemon juice, cold water, olive oil, cumin and salt in a food processor. Blend until smooth. Add cold water by the tablespoon for a thinner sauce. Set aside.
In a medium-sized skillet, heat the oil and cook the diced cutlets for 4 minutes or until golden brown and cooked through to 165F.
To assemble, add a scoop of hummus into the bowl and add dressed lettuce greens, vegetables, feta cheese and finish with a drizzle of Haven’s Kitchen Golden Turmeric Tahini Sauce, parsley and a squeeze of lemon juice.
