Zatar:

• Mix all the ingredients and add whole sesame seeds and salt at the end.
  ‍

Zatar mayo:

• Mix together all the ingredients and add more canola oil to reach the desired creaminess.
  ‍

Red pepper salsa: 

• Rinse, de-seed the bell peppers, and cut them into coarse pieces. 
• Coat them in canola oil, salt, and pepper.
• Roast in the oven at 190ºC/374ºF until they’re slightly browned and soft.
• Add freshly chopped parsley and shallots to the peppers and add a dash of sherry vinegar. 
  ‍

Jerusalem artichoke: 

• Rinse and wash the Jerusalem artichoke thoroughly. 
• Bake in the oven until soft at 155ºC/311ºF
• Let cool and slice into halves. 
• Fry in a hot frying pan until golden brown. 
• Sprinkle some of the zatar you made and add some fresh parsley.
• Finish off with a dash of sherry vinegar in the frying pan. 
  ‍

Stockeld Creamy Spread mix: 

• Finely chop the ingredients and zest the lemon. Combine in a bowl and add some olive oil to make it creamier. 
  ‍

Zoug: 

• Blend everything except for the olive oil in a blender. 
• Carefully pour in the olive oil in stages while the mixer is running. 
• Add salt & pepper to taste. 
  ‍

Sweet vinaigrette for rocket lettuce: 

• Mix all the ingredients in a bowl and add to rocket lettuce just before serving.

Other:

• Peel the pomegranate (be careful, it will splash on your clothes and everything around you!)
• Rinse the sesame seeds in cold water. 

Time to assemble! Toast the bread in a frying pan, on both sides. Place on a plate and add the Creamy Spread mixture, red bell pepper salsa, a few pickles, jerusalem artichokes, zatar mayo, hummus, dressed rocket lettuce, zoug and pomegranate. Finish it all off with toasted sesame seeds!