• 1 1/2 cups diced Fuji or Macintosh apples quartered, divided
• 1 tablespoon lemon juice
• 3/4 cup unsalted shelled Aegina pistachios, coarsely chopped
• 1 teaspoon lemon zest
• 4 large heads of frisée about 1 1/2 pounds, torn into bite-sized pieces
• 1 large red onion thinly sliced
• 1 pound/ 450 g medium carrots shaved lengthwise with a vegetable peeler
• 1 cup flat-leaf parsley leaves chopped
• 1 cup chopped fresh mint leaves
• 6 – 8 Zea rusks as desired

For the Dressing

• 3 tablespoons Organic Whole Grain Tahini
• 3 tablespoons Greek yogurt
• 4 tablespoons extra virgin Greek olive oil
• 2 tablespoons fresh strained lemon juice, or more, to taste
• 1 tablespoon Greek honey
• Greek sea salt flakes to taste
• Freshly ground black pepper
• 1/2 teaspoon ground cumin or more, to taste