Each component is full of bold flavor, and the presentation brings it all together into a show stopper dish.

PITA & ZA’ATAR

I try to stock our freezer with bread, pita, or both for when we have to whip something up for an impromptu breakfast/brunch/lunch/dinner. l like to be able to make these addictive za’atar pita chips.

All you have to do is brush olive oil on the pita, and sprinkle a lot of za’atar on it. Don't hold it back, let it pour. Toast the pita with za’atar for approximately 5-7 minutes (depending on the thickness of your pita and how crunchy you like it) or until lightly browned. They will crisp once they are completely cooled

Another alternative is for you to cut the pita into triangles, toast it on its own, and when it’s out of the oven brush it with a mixture of olive oil and za’atar.  Try both options and see what works best for you

ROASTED PEPPER & PRESERVED LEMON PASTE

If you’re into roasting your own peppers, great. When I find red bell peppers for a sane price, I do the same, but unfortunately, that has become an exception. I came across a variety of qualities when searching for store-bought fire-roasted bell peppers. They need to have that sweetness to them with no bitterness. Traders Joe’s has 2 options and both of them are really good. And definitely worth stocking your pantry with them.

Drain the peppers, and slice into thin strips. For one jar (220g/7.75oz) I would season with 1 tablespoon of olive oil and 1 tablespoon of preserved lemon paste. And if I'm in a garlicky mood, I'll mince half a clove and mix it in with the rest of the ingredients. At this stage, you should taste and adjust the seasoning as you like it.

PUT IT TOGETHER

On a serving plate, place the roasted pepper salad, add the burrata or sliced mozzarella on one side, and a handful of olives on the other side. Finally, pile on the pita chips, drizzle olive oil and finish with a sprinkling of za’atar on the burrata.