Chopped salad with kataifi

Ingredients

• 20g unsalted butter
• 50g fresh kataifi pastry, roughly torn
• 2 tsp za’atar
• 3 tbsp olive oil
• 2 tbsp red wine vinegar
• ½ large cucumber, watery seeds scooped out and chopped into 1cm dice (180g)
• 1 green pepper, deseeded and chopped into 1cm dice (160g)
• 1 small red onion, finely chopped (75g)
• 250g tomatoes, cut into 2cm chunks
• 1 large avocado, chopped into 2cm chunks (150g)
• 15g coriander leaves, roughly chopped
• Fine sea salt and black pepper