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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