Mediterranean Smashed Turkey Pitas

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Orange-Fennel Salad:

1 navel orange, halved

1/4 cup crumbled feta, plus more for serving

1/4 cup pitted kalamata olives, halved

2 tablespoons lightly packed fresh mint leaves

2 tablespoons olive oil

2 tablespoons lightly packed fresh flat-leaf parsley leaves

1 tablespoon drained capers

1/2 medium fennel bulb, cored and thinly sliced, plus 2 tablespoons coarsely chopped fronds

Kosher salt and freshly ground black pepper

Tahini Dressing:

1/4 cup well-stirred tahini

1/4 cup fresh lemon juice

2 tablespoons packed fennel fronds

2 tablespoons packed fresh mint leaves

2 tablespoons packed fresh flat-leaf parsley leaves

1 clove garlic, coarsely chopped

Kosher salt and freshly ground black pepper

Turkey Pita:

1 pound 85/15 ground turkey

3 tablespoons chopped fresh flat-leaf parsley

1 tablespoon ground coriander

1 tablespoon chopped fresh dill

1 teaspoon ground cumin

2 cloves garlic, finely grated

1/4 medium red onion, grated on the large holes of a box grater

Kosher salt and freshly ground black pepper

4 pocketless pitas (about 7 inches in diameter)

2 tablespoons olive oil

Coarsely chopped fennel fronds, for serving