Za’atar can refer to a specific herb, but it commonly refers to a condiment – usually a blend of herbs, white sesame seeds and salt. The one I use just has sumac, thyme and sesame seeds and it is delicious sprinkled on bread brushed with olive oil or on roasted vegetables or salad.
I wanted to try something a bit different from my usual Greek salad with vinaigrette. This salad and dressing combo came through with flying colours!
1 medium eggplant (aubergine)
1 medium red onion
1 red pepper (capsicum)
1 yellow pepper (capsicum)
1 large zucchini (courgettes)
1 can chickpeas, drained and rinsed
2 tbsp chopped flat leaf parsley
1 x 180g tub (3/4 cup) Greek yoghurt
3 tbsp lemon juice (1/2 large lemon)
1 large clove garlic, minced
2 tsp za’atar
2 tbsp olive oil
salt and pepper to taste
Preheat oven to 230°C (450°F).
Halve the eggplant and onion lengthwise then slice them and the peppers and zucchini about 1cm (a bit less than 1/2″) thick.
Spread the vegetables in a large baking tray, drizzle with about 2 tablespoons of olive oil and toss to coat. Roast for 30 – 40 minutes, until done as desired, turning once or twice. Set aside to cool.
Toss together the chickpeas, parsley and vegetables.
Whisk together the yoghurt, lemon juice, garlic and za’atar. While whisking constantly, drizzle in the olive oil. Season to taste. Set aside for 30 minutes to allow the flavours to combine.
Serve salad at room temperature with the dressing drizzled over the top.