for 6 people

Bread stick snakes

1	pizza dough, rolled into a circle (approx. 28 cm in diameter) into strips approx. 1.5 cm wide
a little	water
1 tbsp	sesame seeds
1 tbsp	black sesame seeds
1	dried tomatoes in oil, cut into strips

Cheese brooms

110 g	Tête de Moine rosettes
10	Pretzel sticks

Falafel bats

1 tbsp	olive oil
200 g	falafels
30	Blue tortilla chips with sea salt
200 g	sour single cream
½ tsp	Dukkah (spice mix)
¼ tsp	salt

How it's done

Bread stick snakes

Roll the strips of dough into strands. Brush the strands of dough with a little water, roll in the sesame seeds. Shape the strands of dough into snakes and place on a baking tray lined with baking paper. Make an incision approx. 1 cm deep into one end of the dough. Insert tomato strips into the dough for the tongue.

To bake

Approx. 20 mins. in the centre of an oven preheated to 180 °C. Remove from the oven, leave to cool on a rack.

Cheese brooms

Insert each pretzel stick into a piece of cheese, serve on a platter.

Falafel bats

Heat the oil in a non-stick frying pan. Add the falafel, fry for approx. 6 mins. all over. Remove, insert 2 tortilla chips into each falafel for the wings. Stir the sour single cream until smooth, season, serve in a small bowl, arrange on the platter with the cheese brooms and bread stick snakes.

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