Juicy tomatoes, crispy flatbreads and yoghurt are a match made in heaven. This dressing is also delicious with roasted vegetables such as eggplant and capsicums.
Serves: 6-8
INGREDIENTS
2 large Lebanese flatbreads
olive oil
2 teaspoons white sesame seeds
sea salt and ground pepper
DRESSING
1 cup thick plain yoghurt
½ cup good-quality egg mayonnaise
2 tablespoons tahini
2-3 tablespoons horseradish sauce
2 teaspoons Tabasco sauce
2 teaspoons Worcestershire sauce
1 teaspoon celery salt
TO ASSEMBLE
1 kilogram mixed tomatoes, thickly sliced
baby basil leaves, to garnish
2 teaspoons sumac
METHOD
Preheat the oven to 180°C fan bake.
Brush both sides of the flatbreads with oil and sprinkle one side with the sesame seeds, salt and pepper. Place on a baking tray and bake for about 10 minutes, or until golden. Set aside to cool.
DRESSING: Whisk all the ingredients together in a bowl.
TO SERVE:Swirl a generous amount of dressing over the base of a large platter. Layer up the tomatoes with shards of flatbread, then top with basil leaves and sprinkle with sumac. Drizzle over a generous amount of olive oil and season well. Serve any remaining dressing and flatbreads separately. Serve immediately so the bread stays crisp.
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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.