Spoon the yoghurt into a sieve lined with muslin or an unused Chux cloth. Place over a bowl. Cover and refrigerate for 4 hours.
Preheat the oven to 200°C fan forced. Brush both sides of the flatbread with oil. Place onto tray in a single layer. Sprinkle the top of each with 1 teaspoon of the Za’atar. Bake for 5-8 minutes or until golden and crisp. Set aside to cool then break into large pieces.
Remove the yoghurt from the fridge, discard the liquid in the bowl. Spread the thick yoghurt over the base of a large platter. Dollop over the beetroot dip then sprinkle over the remaining 1 teaspoon of Za’atar. Top with Kumato® tomatoes, blackberries, broad beans, rocket and mint.
Drizzle with extra virgin olive oil and pomegranate molasses just before serving. Serve with baked flatbread.
TipTip: When fresh cherries are in season, replace the blackberries with 200g fresh cherries, pitted.