Preparation time is 5minutes
Cook time is 5minutes
Total time is 10minutes
Serve is for 2 people
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Difficulty level: 2 out of 4
8 Ingredients
Number of servings
2
- 1/4 bunch mint, leaves picked
- 4tablespoons pomegranate arils (save 2 tbs pomegranate juice, see tip)
- 3tablespoons extra virgin olive oil (save 1 tbs, to serve for later)
- 1/2teaspoons sumac
- 4 slice sourdough
- 100grams marinated feta, drained, crumbled
- 400grams solanato tomatoes
- 1 clove garlic, halved
Nutrition per serving
3140kJ / 750Cal
3140 Kilojoules or 750 Calories
36% of daily energy intake*
Protein
15.2grams
Fat
54.5grams
Carbs
49.5grams
Sugars
10.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Brush one side of bread with some of the oil. Heat a frying or chargrill pan over medium-high heat. Toast bread oil side down for 3 minutes or until golden and toasted. Rub toasted side with the cut side of garlic and place onto plates.
Step 2 of 3
Halve tomatoes and place into a bowl. Drizzle with remaining oil, add mint leaves and season with sumac, cracked pepper and salt flakes.
Step 3 of 3
Spoon tomato mixture over toast, scatter with feta and pomegranate arils. Drizzle with pomegranate juice and a little extra oil to serve.
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