1 round white or brown pitta (100g), pocket opened up, then roughly torn into 2-3cm pieces

1 tbsp za’atar

75ml olive oil

1 jars of Organic White Beans, drained

30g parsley, roughly chopped

30g fresh coriander, roughly chopped

30g chives, roughly chopped

1¼ tsp cumin seeds, toasted and roughly crushed with a pestle and mortar

1 garlic clove, peeled and crushed

2½ tbsp lemon juice

salt and black pepper

For the Tahini Sauce

80g tahini

1½ tbsp lemon juice

1 garlic clove, peeled and crushed

For the Chilli Oil

2½ tbsp olive oil

½ tsp chilli flakes

¼ tsp paprika