Loaded Greek Flatbreads
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Loaded Greek Flatbreads

with Harissa and Greek Style Cheese

Cereals containing gluten

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.

Preparation Time20 minutes
Cooking time10 minutes


serving amount

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



Nutritional information

Energy (kJ)2490 kJ
Energy (kcal)595 kcal
Fat37.5 g
of which saturates15.2 g
Carbohydrate41.2 g
of which sugars7.2 g
Protein19.9 g
Salt3.11 g
Always refer to the product label for the most accurate ingredient and allergen information.


Garlic Press
Small sauce pan
Baking Tray



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.