Manakeesh

• lavash or wholemeal khobez flatbreads↗

  (see tips)

• pack feta↗200g g
• good-quality tomatoes↗

  chopped into rough cubes

• cucumber↗½ ½

  chopped into rough cubes

• small pack mint↗½ ½

  leaves picked and torn

• pitted black olives↗15
• balsamic vinegar↗

  for drizzling

• extra virgin olive oil↗

  for drizzling

• garlic clove↗1 1

  crushed

• pot natural or Turkish yogurt150ml ml

  (available from ocado.com)

• small pack oregano↗½ ½
• bunch thyme↗

  leaves picked

• olive oil↗150ml ml
• garlic cloves↗

  crushed

• lemon↗juice 0.5 juice 0.5
• sumac¼ tsp
• sesame seeds↗

  toasted

Step-by-step instructions

1. 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.

2. 2

   Stir the crushed garlic into the yogurt and mix thoroughly, then season and set aside.

3. 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.

4. 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.

5. 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.

6. 6

   Serve with a pile of the Turkish salad, garnished with a dollop of garlic yogurt.