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Levantine Table 2 Roasted Garlic Flatbreads200g
200gItem price
£1.60Price per unit
80p/100gThe feta adds creaminess alongside the pomegranate and lemon harissa, with its vibrant blend of sweet, sour and spicy flavours.
Please 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 |
---|---|
Fat | 35g |
Saturated Fat | 7.3g |
Carbohydrates | 34g |
Sugars | 11g |
Fibre | 5.9g |
Protein | 10g |
Salt | 1.8g |
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