Print article In homage to spring, here’s a colorful salad of eggs lightly pickled with turmeric and beet and tossed with toasted flatbread, such as pita or naan. Sometimes I double the batch of toasted bread to have on hand; it’s addictive and you can flavor it as you wish. You’ll want to start pickling the eggs at least one to two days before enjoying. Za’atar is a wonderfully aromatic spice blend of dried herbs, sesame seeds, and sumac and now more readily available in supermarkets. Add some to a small bowl of olive oil for dipping bread, stir into a vinaigrette, or use generously to season chicken and fish. If you can’t find za’atar at your local store, you can order it or make a homemade blend of sesame seeds, dried thyme/oregano or dried mint and sumac, if available. Or use your favorite everything bagel spice. As to the rest of this salad, toss in fresh spring veg and lots of tender herbs. This is best enjoyed the day it’s made, but the bread can be toasted ahead of time and stored for a few days. Serve as a starter or side, or a main with seared tuna or smoked salmon or leftover roasted chicken.