|Prep time||20 minutes|
|Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details|
Cooking InstructionsDownload PDF
Preheat the oven to 180°C, gas mark 4.
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.
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.
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.
Halve and quarter the yoom tomatoes. Roughly chop the mint and parsley.
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.