- 400g can chickpea in water, drained and rinsed
- juice 1 lemon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 1 garlic clove, crushed
- ½ tsp ground cumin
- 5-pack Middle Eastern flatbreads
- 75g feta cheese, crumbled
- handful dill sprigs
- 200g bag rocket leaves
Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…
- 100g pack pomegranate seeds
Now mainly grown in America, Spain, the Middle East and India, pomegranates originated in the…
- 1 red onion, thinly sliced
- 1 tsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
Blitz the chickpeas, half the lemon juice, garlic, cumin and some seasoning in a food processor or mini chopper, adding a few tbsp water to get a spreadable consistency.
Warm the flatbreads following pack instructions, then spread the chickpea houmous over them evenly. Scatter on the feta cheese, dill and half the rocket, pomegranate and onion.
Mix together the remaining rocket, pomegranate and onion. Toss through the remaining lemon juice, olive oil and any juice from the pomegranate seeds. Serve the pizzas with the salad.