Courgette & tahini dip
Serve this thick, moreish dip of roasted courgettes and Greek yogurt with crudités or flatbread as part of a Lebanese meze spread
Za’atar croutons
- Preparation and cooking time
- Prep:
- Cook: -
- Easy
- Serves 2
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Method
step 1
Heat oven to 110C/90C fan/gas 1/4. Put the pittas on top of each other on a chopping board. With a bread knife, cut them into quarters, then cut each quarter in half again (so you end up with 16 equal-sized triangles).
step 2
Add the olive oil, a pinch of salt and the za’atar to a small bowl, and stir to combine. Using a pastry brush or your finger, coat the pittas on both sides with the mixture, then put them on a baking tray and bake in the oven for 30-40 mins until crisp.
