- Preparation and cooking time
- Serves 4
Fill flatbreads with a za'atar dressing and salty feta, then griddle until toasted for a delicious brunch or light lunch packed with Middle Eastern flavours
- lavash or wholemeal khobez flatbreads (see tips)
- 200g pack feta
For the Turkish salad
For the garlic yogurt
For the za'atar dressing
- STEP 1
First, make the salad. Add the tomato, cucumber, mint and olives to a large bowl, drizzle over a little balsamic vinegar and some extra virgin olive oil, then mix to combine. Season to taste.
- STEP 2
Stir the crushed garlic into the yogurt and mix thoroughly, then season and set aside.
- STEP 3
To make the dressing, put the oregano, thyme, olive oil and garlic in a jug and blend with a stick blender. Add the lemon juice, sumac, sesame seeds and some seasoning, and stir well.
- STEP 4
Spread one side of each flatbread with 2 heaped tbsp of the za’atar dressing, then top each with a quarter of the feta.
- STEP 5
Fold the flatbreads in half or roll up and lightly fry each on both sides in a dry griddle pan over a medium heat until lightly toasted and golden. Keep warm on a low heat in the oven while you fry the others.
- STEP 6
Serve with a pile of the Turkish salad, garnished with a dollop of garlic yogurt.