Fattoush-style salad with feta

Name: Fattoush-style salad with feta
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4
Ingredients: 200 g pack The Levantine Table 2 Roasted Garlic Flatbreads; 5 tbsp extra virgin olive oil; ½ small red onion, sliced thinly into half-moons; 250 g pack mixed baby tomatoes, halved; 300 g pack No.1 Red Choice Tomatoes, quartered; 1 midi cucumber, halved lengthways, deseeded and sliced thinly into half-moons; 50 g Essential Pitted Black Olives, roughly torn; 3 tbsp pomegranate seeds; 15 g pack oregano, leaves very roughly chopped; 3 tbsp Ottolenghi Pomegranate, Rose & Preserved Lemon Harissa; 1½ tsp maple syrup; ½ tsp dried oregano; 1 tsp lemon juice; 75 g Essential Feta, crumbled

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

4.5 out of 5 stars(8) Rate this recipe

Vegetarian

Serves4
CourseSide
Prepare25 mins
Cook20 mins
Total time45 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 half-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 half-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
1½ tsp maple syrup
½ tsp dried oregano
1 tsp lemon juice
75g Essential Feta, crumbled

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 fresh oregano; set aside.
In a small bowl, whisk together the pomegranate harissa, remaining 4 tbsp oil, the maple syrup, dried oregano and lemon juice. Season with a pinch of salt and pour the dressing over the cucumber mixture. Add half of 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