Za'atar manakish with labneh, tomatoes and olives

Ingredients

For 1 serving

• Whole wheat pita1
• Dried thyme1 teaspoon
• Dried oregano1 teaspoon
• Sumac1 teaspoon
• Sesame seeds6 g
• Extra virgin olive oil10 g
• Whole-milk Greek yogurt150 g
• Tomatoes150 g
• Cucumber100 g
• Green olives6
• Mint4 g
• Eggs1
• Saltto taste

Contains: gluten, lactose, eggs, sesame,

In season: June – September

Method

1. Heat a conventional oven to 220 °C. Put the egg in a small pan covered with cold water, bring to the boil over medium heat and cook 9 minutes; cool it in cold water and peel.
2. Meanwhile mix the thyme, oregano, sumac, sesame seeds, oil and a pinch of salt into a paste: this is your za'atar.
3. Spread it over the pita right to the edges and bake on a tray for 6 minutes, until crisp and fragrant.
4. Salt the yoghurt, spread it in a small bowl and top with torn mint: a quick labneh.
5. Cut the tomatoes into wedges and the cucumber into sticks, and serve the manakish in wedges with the labneh, vegetables, olives and the halved boiled egg.