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£1.46/100gPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Preheat the oven to 180°C, gas mark 4; line a large baking tray with baking parchment. Cut the bread into bitesized pieces; toss with 1 tbsp oil and a pinch of salt. Spread out on the tray; bake for 15-20 minutes until crisp, stirring halfway through. Set aside to cool. Meanwhile, in a large bowl, combine the onion, tomatoes, cucumber, olives, 2 tbsp pomegranate seeds and the oregano; set aside.
In a small bowl, whisk together the pomegranate harissa, remaining 4 tbsp oil, maple syrup, dried oregano and lemon juice. Season with a pinch of salt and pour the dressing over the cucumber mixture. Add ½ the baked flatbread crisps and combine. Leave for 10 minutes for the flavours to develop before transferring to a serving bowl. Sprinkle over the feta and remaining 1 tbsp pomegranate seeds. Serve with the remaining baked flatbread crisps.
Typical values per serving when made using specific products in recipe
Energy | 2,116kJ/ 509kcals |
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Fat | 35g |
Saturated Fat | 7.3g |
Carbohydrates | 34g |
Sugars | 11g |
Fibre | 5.9g |
Protein | 10g |
Salt | 1.8g |
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