المكونات
- Lebanese flatbreads 3
- SpinneysFOOD Mediterranean Extra Virgin Olive Oil 6 tbsp
- Double-cream yoghurt 280g
- SpinneysFOOD Zaatar 1 tbsp
- Garlic clove 1
- SpinneysFOOD Fine Sea Salt ½ tsp
- Lemon ½
- Pomegranate molasses 2 tbsp
- Sumac 1 tsp
- Raspberry vinegar 1 tbsp
- Pure Harvest Yoom Tomatoes 250g
- SpinneysFOOD Smoked Tuna 200g
- SpinneysFOOD Fresh Mint A handful
- SpinneysFOOD Fresh Parsley A handful
- Fresh za’atar leaves To serve
Nutrition (Per serving)
- سعرات حرارية 559
- دهون 26.1g
- المشبعة 5.6g
- بروتين 24.1g
- الكربوهيدرات 59.6g
- السكريات 13.2g
نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."
فتّة الطماطم والتونا المدخّن
Middle Eastern 20 Mins Prep
- 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.