Hot 'Honey' Labneh Mezze With Minted Courgettes, Roasted Cherry Tomatoes, Chickpeas & Freshly Baked Garlic Flatbread

Method

1. 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.
2. 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.
3. 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.
4. 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 .
5. 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.
6. 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!

Highlighted = a make-ahead base; that's where it goes in.