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In a large bowl, mix the watermelon chunks, chillies and pomegranate seeds with the sea salt flakes, then tip into a colander, putting the bowl underneath; set aside to drain for 20 minutes. Meanwhile, preheat the grill to high. Brush the sourdough slices lightly with 1 tbsp olive oil and toast under the grill.
Transfer the drained melon to a bowl; stir through the mint and remaining 1 tbsp oil. Top the toast with the yogurt, then spoon the melon mixture generously on top. Sprinkle with the zaatar and drizzle with the pomegranate molasses, if using. Serve immediately.
Typical values per serving when made using specific products in recipe
Energy | 1,470kJ/ 1,470kcals |
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Fat | 17g |
Saturated Fat | 6.5g |
Carbohydrates | 38g |
Sugars | 12g |
Fibre | 2.4g |
Protein | 11g |
Salt | 2.1g |
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