Loaded Greek Flatbreads
with Harissa and Greek Style Cheese
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
2 unit(s)
Garlic Clove
50 grams
Harissa Paste
(Contains Sulphites)
50 grams
Sun-Dried Tomato Paste
2 unit(s)
Greek Style Flatbreads
(Contains Cereals containing gluten May contain Milk)
100 grams
Greek Style Salad Cheese
(Contains Milk)
1 bunch(es)
Flat Leaf Parsley
15 grams
Toasted Flaked Almonds
(Contains Nuts May contain Sesame, Nuts, Peanut)
Not included in your delivery
20 grams
Butter
Nutritional information
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7. Peel and grate the garlic (or use a garlic press).
b) In a small saucepan, on medium heat, combine the garlic, harissa paste, sundried tomato paste and butter (see pantry for amount).
c) Heat on medium heat until the butter has melted and everything is combined, 1-2 mins.
a) Pop the flatbreads onto a baking tray. Divide the harissa mixture over the flatbreads (see ingredients for amount), then spread evenly over the breads,
b) Crumble over the Greek style cheese, then pop into the oven until lightly browned and crisp, 12-14 mins.
a) Meanwhile, roughly chop the parsley (stalks and all).
b) Once baked, pop the Greek flatbread of your serving plate and sprinkle over the parsley and almond flakes to finish.
Enjoy!
