Polenta chips with almond za’atar salt

Serves 8

For the polenta chips * 900ml vegetable stock

* 250g coarse, quick-cook polenta * 30g Parmesan, finely

grated * ½tsp salt * 1tsp freshly ground

black pepper * 2tbsp olive oil For the almond za’atar salt

* 100g roasted and salted almonds, roughly crushed

* 25g sesame seeds, toasted

* 4tsp dried oregano * 4tsp ground sumac * 4tsp cumin seeds, toasted and roughly

crushed * 2tbsp sea salt flakes * 4tbsp fresh oregano leaves, chopped Line a 20x30cm baking tin with cling film and set aside. Put the vegetable stock in a medium saucepan and bring up to the boil. Stirring constantly, add the polenta in a steady stream and continue to stir and cook until the mixture thickens. This should take about 2 minutes. Stir in the Parmesan, salt and black pepper. Pour into the lined tin, level the surface and set aside to cool completely for at least 3 hours. This step can be done up to 2 days in advance – keep the polenta covered in the fridge until needed.

To make the almond za’atar salt, combine the crushed almonds with the remaining ingredients, except the fresh oregano, and mix well. This mixture can be kept in an airtight container for up to 2 weeks.

Preheat the oven to 200°C/fan 180°C/

Gas 6. Cut the polenta into slim ‘chips’ and carefully toss with the olive oil. Spread out on two lined baking sheets and bake for 25 minutes, turning halfway, until golden and crisp.

Add the fresh oregano leaves to the za’atar and serve alongside the hot chips, ready to be scattered over them.