Lebanese Pork and Pomegranate Flatbreads
By OcadoLife
Published on 28 June 2022
A fresh herb salad with tangy sumac-spiced pork and bursts of pomegranate sweetness, this easy dish will be on the table in just 20 minutes. To make it even quicker, place all the herbs and veg in a food processor and pulse, adding the quinoa afterwards. Served with warm flatbreads, it's a filling meal that's great for when time is of the essence. Time and servings
20 minsTotal time
4Servings
20 minsCooking time
Ingredients
- 250 g of tomatoes, quartered, deseeded and finely chopped
- 100 g of flat leaf parsley, leaves finely chopped
- 100 g of fresh mint, leaves finely chopped
- 6 spring onions, finely chopped
- 0.5 cucumber, cut in half, deseeded and finely chopped
- 4 celery sticks, finely chopped
- 2 lemons, juice and zest
- 4 tbsp of extra virgin olive oil
- 250 g of ready-to-eat quinoa
- 450 g of pork fillet, finely sliced
- 1 tsp of sumac
- 4 flatbreads
- 110 g of pomegranate seeds
- 200 g of houmous
- 1 drizzle of pomegranate molasses (optional)
Method
Step 1
Preheat oven to 200°C/180°C/gas 6. In a bowl, mix together the parsley, mint, spring onion, tomato, cucumber, celery, juice and zest of 1 lemon, 3tbsp of the olive oil and the quinoa. Season and set aside.Step 2
In a separate bowl, combine the pork, zest and juice of the remaining lemon, sumac and the remaining 1tbsp olive oil and stir to make sure the meat is well coated. Put a large non-stick pan on a high heat and stir-fry the pork until cooked – this should only take 2-3 mins for thin slices.Step 3
While the pork cooks, pop the flatbreads into the oven to warm through (or griddle on the hob if you prefer).Step 4
When you’re ready to serve, slice the flatbreads into quarters and top each with pork, salad, houmous and pomegranate seeds. Drizzle with olive oil and pomegranate molasses, if you’re using it.