Waitrose and Partners
Fattoush-style salad with feta

Fattoush-style salad with feta

The feta adds creaminess alongside the pomegranate and lemon harissa, with its vibrant blend of sweet, sour and spicy flavours. 

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  • Serves4
  • CourseSide
  • Prepare25 mins
  • Cook25 mins
  • Total time50 mins
  • Pluscooling + standing

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.


  • 200g pack The Levantine Table 2 Roasted Garlic Flatbreads
  • 5 tbsp extra virgin olive oil
  • ½ small red onion, sliced thinly into ½ moons
  • 250g pack mixed baby tomatoes, halved
  • 300g pack No.1 Red Choice Tomatoes, quartered
  • 1 midi cucumber, halved lengthways, deseeded and sliced thinly into ½ moons
  • 50g Essential Pitted Black Olives, roughly torn
  • 3 tbsp pomegranate seeds
  • ⅓ x 15g pack oregano, leaves very roughly chopped
  • 3 tbsp Ottolenghi Pomegranate, Rose & Preserved Lemon Harissa
  • tsp maple syrup
  • ½ tsp dried oregano
  • 1 tsp lemon juice
  • 75g Essential Feta, crumbled


  1. 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.

  2. 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


2,116kJ/ 509kcals



Saturated Fat












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