Middle Eastern · Lunch
Herb and Sumac Flatbread
Warm pita bread is spread with garlicky yogurt and topped with a fresh tomato, cucumber and parsley salad, then finished with sumac, olive oil and toasted pine nuts. The tang of sumac and lemon carries the dish, with herbs and vegetables providing brightness and crunch.
$3
15 minsPrep
4 minsCook
19 minsTotal
EasyLevel
Nutrition per serving
445Calories
15.2gProtein
23.7gFat
45.9gCarbs
10.3gSugar
6.1gFiber
686mgSodium
21mgChol
6gSat Fat
620mgPotassium
270mgCalcium
3.4mgIron
0.4mcgVitamin B12
17mgVitamin C
vegetarian
low-calorie
low-cholesterol
high-fiber
mediterranean
all-time-classics
quick-lunch
vegan
Instructions
1
Prep
Grate the garlic clove, then dice the tomato and cucumber, and chop the parsley leaves.
2
Whisk
In a small bowl, whisk the yogurt with the grated garlic, lemon juice and a pinch of salt until smooth.
3
Toss
In a separate bowl, toss the tomato, cucumber and parsley with 1 teaspoon sumac and half the olive oil until evenly coated.
4
Build
Spread the garlic yogurt over the warm pita, scatter the salad on top, sprinkle with remaining sumac and toasted pine nuts.
5
Plate
Drizzle the remaining olive oil over the flatbread and serve open-faced on a plate.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 22 pita bread, 5.3 oz (300g)
- 1 1/2 cup360g plain yogurt
- 22 small garlic clove
- 2 tsp2 tsp lemon juice
- 11 small tomato
- 11 small cucumber
- 1/2 cup20g parsley leaves
- 4 tsp4 tsp sumac, plus extra for dusting
- 2 tbsp30ml olive oil
- 2 tbsp18g pine nuts, toasted
- 2 pinch2 pinch salt
