Zhoug, Feta & Baby Plum Tomato Side Salad
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Zhoug, Feta & Baby Plum Tomato Side Salad

Zhoug, Feta & Baby Plum Tomato Side Salad

with Spiced Ciabatta Croutons | Perfect for sharing

Enjoy the fresh, slightly spicy flavours of zhoug (a Yemeni style sauce) in this light and easy salad. Combine baby leaves with sweet baby plum tomatoes and crumbly feta, then scatter over zhoug roasted ciabatta croutons.

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

1 unit(s)


(Contains Cereals containing gluten)

50 grams

Zhoug Style Paste

190 grams

Baby Plum Tomatoes

50 grams

Baby Leaf Mix

100 grams

Feta Cheese

(Contains Milk)


Nutritional information

Energy (kJ)1563 kJ
Energy (kcal)374 kcal
Fat25.2 g
of which saturates10.6 g
Carbohydrate24.4 g
of which sugars4.1 g
Protein13.2 g
Salt2.16 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Tray
Chopping Board
Large Bowl



a) Preheat your oven to 220°C/200°C fan/gas mark 7.

b) Tear the ciabatta into roughly 2cm chunks.

c) Pop the ciabatta chunks onto a baking tray in a single layer. Drizzle with oil and season with salt and pepper, then drizzle over half the zhoug style paste (add less if you'd prefer things milder). Toss to coat well.

d) When the oven is hot, bake the zhoug croutons on the middle shelf until golden, 8-10 mins, then remove from the oven and set aside.


a) Whilst the croutons bake, halve the baby plum tomatoes and season with salt and pepper.

b) In a large serving dish, add the baby leaf mix and chopped baby plum tomatoes. Season with salt and pepper.


a) When you're ready to serve, drizzle the remaining zhoug style paste over the baby leaves and tomatoes.

b) Crumble over three-quarters of the feta.

c) Add the baked croutons, then toss to coat everything well in the zhoug style paste. 

d) Crumble over the remaining feta to finish.