Pomegranate Salad With Za'atar & Greek Cheese Manakeesh

Preheat the oven to 200°C/ 180°C (fan)/ gas 6

Combine your ground cumin, toasted sesame seeds, ground sumac and dried thyme in a small bowl with a pinch of salt – this is your za'atar

Add your wholemeal pitta[s] to a baking paper-lined baking tray (or two!) and brush with a generous drizzle of olive oil until the top is coated and sprinkle the za'atar evenly all over and reserve the bowl

Crumble your Greek cheese over the coated pitta[s] with a pinch of salt and pepper

Drizzle half your honey over the top (you'll use the rest later!)

Put the tray[s] in the oven for an initial 10 min or until starting to crisp

Top and tail your pomegranate[s] then slice into quarters

Place the pomegranate quarters in a large bowl filled with cold water

Tip: This helps prevent mess and makes separating the seeds easier!

Separate the pomegranate seeds from the white pith and discard the pith

Drain the pomegranate seeds in a sieve and set aside for later

Combine your white wine vinegar, harissa paste (can't handle the heat? go easy!) and the remaining honey in the reserved bowl with a generous drizzle of olive oil and a pinch of salt – this is your harissa dressing

Once the pitta[s] has had 10 min, remove the tray[s] from the oven and add your walnuts to the other side

Add a drizzle of olive oil and a pinch of sugar to the walnuts

Return the tray[s] to the oven for a final 3-4 min or until the walnuts are toasted and the pitta is crispy – this is your za'atar & Greek cheese manakeesh and toasted walnuts

Wash your lettuce, then pat it dry with kitchen paper and roughly shred

Combine the shredded lettuce, salad and most of your pomegranate seeds (save some for a garnish!) in a large bowl with half of the harissa dressing (you'll use the rest later!) and toss it all together – this is your harissa & pomegranate salad