Heat the oven to 180°C. Scatter the pine nuts on a tray and roast for 10 mins, until turning brown, then set aside.

Tip the yoghurt into a large bowl, add the juice of the lemon and season well with salt and pepper. Spread the mixture over the base of a large plate. Spoon the Sacla' Vegan Pesto onto the plate and use your spoon to swirl it through the yoghurt. Drizzle with olive oil. Scatter with the toasted pine nuts and herb leaves. Finish with a crack of black pepper and sumac, if using.

Toast the flatbread and scoop through the dip.