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.

Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #119
Welcome to 2025 and a brand-new year of whipping up delicious recipe withdish! We start the year right with issue 119, jam-packed with easy, mouthwatering meals to make at home. From stunning salads to quick and tasty one-pan chicken dishes, to spectacular sweet treats. We have duos covered with our dinners for two, plenty of wonderful recipes for easy flavour-packed entertaining and make the most of the abundance of fresh seasonal produce. We finish off with a whistle-stop tour of South Australia’s wine country and a round-up of our top tipples from 2024. The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!