Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.

STEP 1

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Preheat your oven to 220°C / 200°C fan and take out two baking sheets, a small sauce pan, and a large cast iron griddle pan or a frying pan.

STEP 2

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Drain the chickpeas and pat them dry with kitchen towels. Place them on one of your baking sheets along with the cherry tomatoes, then drizzle with good-quality olive oil. Season with salt and pepper, and roast for 10–15 minutes, until the tomatoes begin to burst and the chickpeas are golden and crispy. In the last 5 minutes of cooking, place the garlic and herb flatbreads on a separate baking sheet and warm them in the oven.

STEP 3

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Using a sharp knife, trim the top and end of the courgette, then slice it vertically into long, thin strips about 2 mm thick. You could also use a wide vegetable peeler or a mandolin for this process. 

STEP 4

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Place your cast iron griddle or frying pan over medium-high heat and add a generous drizzle of olive oil. Once the pan is searing hot, add the sliced courgette. Sprinkle over salt and black pepper to taste and cook for 3-5 minutes on each side, until slightly charred. Once cooked, transfer to a large bowl and toss with the lemon mint pesto.

STEP 4

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Place a small saucepan over low heat and add the hot ‘honey’. Cook gently for 1–2 minutes, until warmed through. Alternatively, place the hot ‘honey’ in a small bowl and microwave on low in 30-second increments until warmed through, stirring between each interval. Stir well before serving.

STEP 5

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To serve, spread the mezze labneh onto a large plate, using the back of a spoon to create a circular indentation in the centre. Arrange the minted courgette slices, roasted cherry tomatoes and chickpeas on top, then drizzle over the ‘hot’ honey. Finish with warm flatbreads on the side and enjoy!