I have become a convert to za’atar since discovering the Zaytoun brand which was established as ‘a social enterprise and community interest company’ to establish a UK market for Palestinian artisanal produce. The flavour of the West Bank thyme is magic. This recipe was inspired by Yasmin Khan. Her book, Zaitoun, is one that I would rush to save if my kitchen caught fire.

This is a great dish to serve at a summer lunch party. Easy, tasty and impressive.

1 salmon fillet
2 tbsp olive oil
Salt and freshly ground black pepper
2-3 tbsp za’atar
Lemon juice

Take a fillet of salmon and place it on a baking try, skin side down. Sprinkle on a little salt, pepper and olive oil. Give it a light covering of za’atar. Place in a medium oven (180°C) for about 12 minutes or until the fillet is just cooked through. Squeeze over a little lemon juice.

Serve with potatoes mashed with olive oil and garlic, or cannellini beans mashed with fried garlic and lemon zest, and a green salad.