Shaved Courgette with Fried Chickpeas and Za’atar

Method

1. Preheat the oven to 400F/ 200C and line a baking sheet with foil. Toss the chickpeas with the chilli flakes (if using), a couple of pinches of salt, and several glugs of olive oil until well coated. Spread out on the prepared baking sheet and bake until the chickpeas are golden brown and slightly crisped on the outside, 15 to 20 minutes.
2. In a small frying pan, heat 60 ml of olive oil over medium heat until it begins to shimmer. Then remove it from the heat, add the za’atar, and let it steep for at least 10 minutes.
3. Transfer the crisped chickpeas to a medium bowl and coat with the za’atar oil.
4. Whisk the yoghurt until smooth and slightly fluffy.
5. Either chop the herbs or pick whole leaves. Toss these with the shaved courgette, several glugs of olive oil, and a few pinches of salt. Adjust the seasoning as desired.
6. To serve, spoon the whipped yoghurt onto a serving platter. Pile the herby squash on top of the yoghurt and scatter the chickpeas all over. Drizzle any extra za’atar oil over the whole thing.