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Loaded Veggie Lebanese Flatbreads

Loaded Veggie Lebanese Flatbreads

with pomegranate mollasses, toasted almonds and salsa
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Calories
: 
763 kcal
Protein
: 
24.7g protein
Total
: 
20 minutes
Difficulty
: 
Easy
Allergens:
  • Milk
  • Nuts
  • Almonds
  • Cereals containing gluten
  • Wheat
  • Mustard
  • Soya
  • Sulphites
  • Wheat
  • Barley
  • Celery
  • Cereals containing gluten
  • Milk
  • May contain traces of allergens
Serving amount

1 unit(s)

Aubergine

1 unit(s)

Shallot

1 unit(s)

Bell Pepper

1 pack(s)

Passata

100 grams

Goat's Cheese

(Contains: Milk)

20 grams

Almonds

(Contains: Nuts, Almonds)

240 grams

Lebanese Flatbread

(Contains: Cereals containing gluten, Wheat)

15 grams

West African Style Spice Mix

(May be present: Mustard, Soya, Sulphites, Wheat, Barley, Celery, Cereals containing gluten, Milk)

1 sachet(s)

Harissa Paste

15 grams

Pomegranate Molasses

1 unit(s)

Tomato

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Sugar

to taste

Water

Energy (kJ)3193 kJ
Energy (kcal)763 kcal
Fat26.5 g
of which saturates10 g
Carbohydrate101.5 g
of which sugars29.6 g
Dietary Fiber13 g
Protein24.7 g
Salt6.8 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in your delivered box.

Cooking Steps

Get Prepped
1
  • Preheat your oven to 220°C/200°C fan/gas mark 9.
  • Trim the aubergine, then cut into roughly 2cm pieces.
  • Halve the bell pepper and discard the core and seeds. Slice into thin strips.
  • Place a pan over medium heat (no oil).
  • Once hot, dry-fry the almonds, stirring regularly, until lightly toasted, 3-4 mins. Remove from the pan and set aside.

TIP: To avoid turning on your oven, dry-fry your flatbreads in a pan instead.

Fry the Veg
2
  • Return the pan to high heat with a generous drizzle of oil.
  • Once hot, fry the aubergine and bell pepper,  5-7 mins. Season with salt and pepper. Continue to stir while it cooks.
  • Reduce the heat to medium-high. Add the West African spice mix and fry for 1 min more.
  • Pop in the passata and 50ml water (per 2P). Cover and simmer, 4-5 mins. Once simmered, stir through the harissa.
  • Add a splash of water to loosen the sauce if required. Season to taste with salt, pepper and sugar. 
Warm the Flatbread
3
  • Warm the flatbread in the oven,1-2 mins. 
  • Once warmed, top with the spiced aubergine and bell pepper.
  • Halve, peel and chop the shallot into small pieces.
  • Cut the tomato into 1cm chunks.
  • Mix together in a bowl. Season to taste with salt and pepper. 
Dish Up
4
  • When the loaded Lebanese flatbreads are ready, share between plates.
  • Scatter the shallot and tomato salsa over the top and crumble over the goat's cheese.
  • Drizzle over the pomegranate molasses and scatter the toasted almonds to finish. 
Meal right image

Explore Similar Recipes

Aubergine Recipes
Bell Pepper Recipes
Goat's Cheese Recipes
Passata Recipes
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Food Box
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