| Created by | Spinneys |
| Prep time | 20 minutes |
| Serves | 4 |
| Cuisine | Middle Eastern |
| Diet | Family Friendly |
| Preparation | Easy |
Nutrition (per serving)
| Calories | 559 |
| Fat | 26.1g |
| Saturates | 5.6g |
| Protein | 24.1g |
| Carbs | 59.6g |
| Sugars | 13.2g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDF1
Preheat the oven to 180°C, gas mark 4.
2
Roughly tear or cut up the Lebanese bread and spread evenly over a baking tray. Drizzle with 4 tbsp of olive oil and toss to coat. Place in the oven for 10 minutes or until golden and crisp.
3
To make the za’atar yoghurt, combine the yoghurt, zaatar, garlic clove, ¼ tsp of sea salt and lemon and adjust the seasoning to taste.
4
To make the sumac-pomegranate, combine the pomegranate molasses, sumac, vinegar, 2 tbsp of olive oil and the rest of the sea salt and adjust the seasoning to taste.
5
Halve and quarter the yoom tomatoes. Roughly chop the mint and parsley.
6
To serve, place the crisp flatbread on a serving platter, spoon over the za’atar yoghurt in a layer, top with the smoked tuna, yoom tomatoes and herbs.
