½ tbsp sumac (a crushed red, lemony berry; find it in Middle Eastern and Indian markets and online)
½ garlic clove, crushed
1 tbsp lemon juice
2 tbsp olive oil
Za'atar spice mix
Grind 50g toasted sesame seeds in food
processor or with a mortar and pestle.
Stir in 2 tbsp dried thyme leaves, 2 tbsp dried oregano leaves, 2 tbsp
sumac and 1 tbsp cumin seeds with 1 tbsp salt
and a pinch of paprika. Keep in an airtight jar and sprinkle over fish, meat or halloumi before grilling.
Crisp za'atar bread
Split 2 pittas through the middle
into 4 rounds. Brush all over with 1 tbsp olive oil
and sprinkle with 2 tbsp za’atar spice mix (see above recipe). Place under
a medium grill and toast until crisp.
For the dressing, mix the crushed garlic
with a pinch of salt, the lemon juice and
olive oil. Set aside until ready to serve.
Combine the salad ingredients in a
bowl, season and toss with the dressing
just before serving. Serve with Crisp Za'atar bread (see below) and Chermoula-marinated mackerel (see 'Goes well with').