Savory oat crisps with whipped feta, cucumber and za'atar

Instructions

1. 1

   Preheat the oven to 190 °C / 375 °F and line a large baking tray with parchment paper.

2. 2

   Pulse the rolled oats briefly in a food processor to create a finer texture, but do not turn them into full flour.

3. 3

   In a bowl, combine the pulsed oats, all-purpose flour, sesame seeds, grated Parmesan, baking powder, salt, and black pepper.

4. 4

   Add 2 tablespoons of the olive oil and the water. Mix until a firm but spreadable dough forms. If it feels too dry, add a few extra drops of water.

5. 5

   Place the dough between two sheets of parchment paper and roll it out to about 2 mm thick. Remove the top sheet and cut into small rectangles or diamonds.

6. 6

   Transfer the pieces to the tray and bake for 16 to 18 minutes at 190 °C / 375 °F, rotating the tray halfway through, until golden and crisp. Let them cool completely so they fully firm up.

7. 7

   Meanwhile, crumble the feta into a blender cup or small processor. Add the Greek yogurt, lemon juice, and 1 tablespoon of the remaining olive oil. Blend until thick and smooth.

8. 8

   In a small bowl, combine the diced cucumber with the chopped fresh mint and za'atar. Add the final teaspoon of olive oil and toss well.

9. 9

   To serve, place a teaspoon of whipped feta on each crisp, spoon the minty cucumber mixture on top, and finish with a light drizzle of honey if you want a sweet-savory contrast.

10. 10

    Serve immediately to keep the base crisp.