We make a spread from the anari by combining into the bowl of a food processor, with the metal blade attached, the anari cut in chunks, milk, honey, oregano, coriander and lightly season with salt and pepper. Pulse until a thick spread is achieved, just like a store bough cheese spread, and if too thick we add a tbsp or two of more milk.

Add the anari spread on a large plate and flatten it to about ½ cm thickness.

In the meantime, add to a large bowl the balsamic, pomegranate molasses and the oil along with the remaining salt and pepper. Whisk well, add the tomatoes and toss. Build the salad by adding on top of the anari spread half the purslane, then the tomatoes and finally on top the rest of the purslane. Add the kritamo and the rusk chunks and drizzle with the marinate the was left in the bowl. Sprinkle the zaatar all over and enjoy.