Sabrina Ghayour’s Platter of Dreams (V) from Flavour

3 medium eggs

150g baby plum tomatoes, halved

1/2 large cucumber, diced

1/2 red onion, diced

Olive oil

1 teaspoon dried wild oregano, plus extra for sprinkling

1 teaspoon pul biber chilli flakes, plus extra for sprinkling

400g can chickpeas, drained

2 teaspoons za’atar, plus extra to serve

Juice of 1/2 lemon

1/2 packet (about 15g) of fresh coriander, finely chopped

250g thick Greek yogurt

200g feta cheese, broken into 10–12 large chunks

Handful of pitted Kalamata olives

Handful of pitted green olives

Maldon sea salt flakes and freshly ground black pepper

Bread, to serve (optional)

Serve with Mama Ghanoush (see p.158 of Flavour)

Cook the eggs in a small saucepan of boiling water for 7 minutes or so, then drain and cool under cold running water. Once cooled, shell, halve and set aside.

Put the tomatoes, cucumber and onion into a mixing bowl, add some salt and pepper, a light drizzle of olive oil, the oregano and pul biber and mix together.

In another bowl, mix the chickpeas with the za’atar, lemon juice, a light drizzle of olive oil, salt and pepper and the coriander.

Choose the largest platter you can find. Spoon the yogurt into a small bowl or into a corner of the platter.

Arrange the tomato mixture, chickpeas, egg halves, feta and olives on the platter, drizzle the yogurt and feta with a little extra olive oil and sprinkle some extra oregano and pul biber wherever you like. In another small bowl, add extra za’atar mixed with a little olive oil for drizzling, and serve with bread, if desired.