MEDITERRANEAN PLATTER TER

SERVE 8 PREP 20 MINS COOK 10 MINS

On a lined oven tray, roast 500g cherry truss tomatoes and 1 sliced zucchini with combine 2 tbsp each olive oil and white balsamic vinegar, and 2 tsp dried oregano. Roast, 220°C, 10 mins until blistered. HUMMUS In a food processor, pulse 2 x 400g cans chickpeas rinsed, drained, ½ cup lemon juice, ¼ cup tahini, ¼ cup extra-virgin olive oil, 2 garlic cloves, 1 tsp ground cumin and ½ tsp smoked paprika until combined. Gradually add ½ cup water until smooth. Season. Drizzle with olive oil and sprinkle with za’atar. Serve with toasted flatbread, roasted tomatoes, sliced avocado and crumbled feta.