Oil spray 1 round of lavash bread 1 medium zucchini, cut in half crossways, and then into strips 2 medium tomatoes, sliced 2 spring onions, chopped 1 tsp fresh herbs, chopped, or ½ teaspoon dried mixed herbs pinch salt (optional) pinch pepper 1 small red onion, sliced 2 tsp tahini juice of ½ small lemon pinch finely chopped or minced fresh ginger 1 tsp Dijon mustard 1 Tbs sesame seeds
Preheat oven to 200°C (400°F) Spray a casserole dish with oil. Place bread in casserole. Push into corners without breaking it, and leave excess hanging out. Place half of the zucchini in the bottom. Cover with the sliced tomato. Sprinkle spring onions, herbs, salt and pepper over. Add remainder of the zucchini, then the finely sliced onion. Blend tahini, lemon juice, ginger, mustard and a little water to make a thin paste and pour over vegetables. Sprinkle with sesame seeds. Fold edges of bread in around the edge to of the casserole to form a crust around the edge and over the top’
Bake in oven for 40-45 minutes or until the bread is brown and crusty, and zucchini is tender.