Fatteh

Method

Cut pitta bread into triangles and toast in a 200°C oven until golden and crispy, about 8-10 minutes. Drain the chickpeas and warm them gently in a pan with 1 tablespoon of olive oil, season with salt and pepper, then set aside. Whisk together the yoghurt, minced garlic, tahini, lemon juice, and remaining olive oil until smooth and creamy, seasoning with salt and pepper to taste. Layer the crispy pitta pieces in a serving dish, then top with the warm chickpeas and drizzle generously with the tahini yoghurt sauce. Toast the pine nuts separately in a dry pan until golden, then scatter over the top along with fresh parsley, pomegranate molasses, and sumac for colour and tang. Serve immediately whilst the pitta remains crispy at the base and the yoghurt sauce is still cool.