Za’atar is a middle eastern spice and herb blend and amazingly aromatic. It is great on flat bread, which helps digest the heaviness of the bread and can prevent many digestive and allergic reactions related to bread. Delicious when sprinkled on hummus or yogurt. You can even make a tea out of it which soothes stomach upset and helps with menstrual cramps. Ingredients of za’atar are thyme (full of antioxidants and anti-inflammatory properties), sesame seeds (contains calcium, copper, phystoterol that can reduce cholesterol levels and boost your immune system) and sumac (full of antioxidants). You can make your own like this or find in local health shops.
Ingredients (serves 2)
1/2 cup dried borlotti bean
1/2 cup diced pumpkin
1/2 cup diced zucchini
1 tbsp melted coconut oil
1 tbsp za’atar spice mix
1 large tomato
1 bunch of fresh parsley
1 tbsp olive oil
salt and pepper to taste
Cover beans with water in a pot and simmer for 15-20 minutes over medium heat until cooked. Drain and set aside. Place pumpkin and zucchini in a mixing bowl. Coat with coconut oil and za’atar spice. Spread on a baking tray and place in the preheated oven (180) for 15 minutes until cooked. Dice tomato and roughly chop parsley leaves. To make salad, put cooked beans and veggies in a mixing bowl, drizzle olive oil, season with salt and pepper and toss to combine. Transfer to a serving bowl. Sprinkle more za’atar spice on top if you wish.
