Fattoush-style salad with feta

Name: Fattoush-style salad with feta
Prep time: 25 min
Cook time: 25 min
Total time: 50 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 ½ 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 ½ 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.

5 out of 5 stars(6) Rate this recipe

Vegetarian

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
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 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