BREAD CRISPS & SPICY YOGHURT DIP

Serves 4 ● Prep 10 mins

● Cook 10 mins

● 4 slices WW Soft Malted Danish Bread (from supermarkets)

● 1tbsp olive oil

● 1tbsp za’atar spice mix

● 75g 0% fat natural Greek yoghurt

● 1tbsp harissa paste

● Salt and freshly ground

black pepper

● Fresh parsley leaves, to serve

Preheat the oven to 200°C/fan 180°C/gas 6. Line a large baking tray with baking paper (two smaller trays will work as well).

Trim the crusts from the bread, then roll each slice out with a rolling pin until very thin. Brush with the oil, then cut each slice into tortilla chip-size triangles or squares. In a bowl, toss with the za’atar, then arrange in a single layer on the baking tray (or trays).

Bake in the oven for 10 minutes, turning once halfway through, until golden and crisp. Place onto a wire rack and set aside to cool completely.

Meanwhile, make the dip by mixing together the yoghurt and harissa, and season lightly. Garnish with the parsley and serve with the bread crisps.