za'atar – makes loads

15g toasted sesame seeds

12g sumac

25g fresh thyme

25g fresh marjoram

25g dried oregano

15g sea salt

1 tin of washed, drained chickpeas

2 carrots, peeled and coarsely grated

150g cooked quinoa

Handful rocket

2 sliced spring onions

Half diced cucumber

30g toasted pumpkin seeds

15g pomegranate seeds


50ml pomegranate molasses

30ml red wine vinegar

tbs dijon mustard

tbs maple syrup

150ml olive oil

Salt and pepper

Serve with warm pita bread


1. Za'atar – grind the ingredients in a mortar and pestle or in a spice grinder

2. Toss the chickpeas in a little oil, then add in 1-2 tbsp za’atar, roast at 150C for 12 minutes and let cool

3. Dressing – whisk together

4. Salad – mix it all together and dress well

5. Serve with warm pita