Dakos - mini rye rusks from Crete - are delicious served with a tapenade, or stirred through a rich tomato salad. Made with rye and wheat flour, these oven-dried crispbreads are sweeter, nuttier and crunchier than their wheat-only counterparts. Top with ripe chopped tomatoes, olive oil, crumbled feta and black olives for a seriously addictive snack. Or use dakos in place of stale bread in an Italian panzanella. Ottolenghi's recent book Plenty More includes a recipe for dakos.
Ingredients: Whole wheat flour, rye flour, wheat flour, sesame seeds, leaven, yeast, salt, aniseed seeds, cinnamon, black cumin. Contains wheat gluten, rye and sesame. Produced in a factory which handles nuts, soya, milk powder, egg powder and may contain traces of them
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