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Lebanese Pork and Pomegranate Flatbreads

Lebanese Pork and Pomegranate Flatbreads

Brought to you by: OcadoLife
    4 serving
4.7 6 ratings Review this recipe

Prep time:

Cook time:

Serves: 4

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. 

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Ingredients

  • 100g flat leaf parsley, leaves finely chopped
  • 100g fresh mint, leaves finely chopped
  • 6 spring onions, finely chopped
  • 250g tomatoes, quartered, deseeded and finely chopped
  • ½ cucumber, cut in half, deseeded and finely chopped
  • 4 celery sticks, finely chopped
  • 2 lemons, juice and zest
  • 4 tbsp extra virgin olive oil
  • 250g ready-to-eat quinoa
  • 450g pork fillet, finely sliced
  • 1 tsp sumac
  • 4 flatbreads
  • 110g pomegranate seeds
  • 200g houmous
  • 1 drizzle 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.

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