Moroccan Minced Walnut Flatbreads

Course lunch
Cuisine moroccan
Keyword flatbreads
Prep Time 10 minutes
Cook Time 8 minutes
Servings 2
Calories 944kcal


  • 100 g California Walnuts plus extra to serve
  • 1 tbsp olive oil
  • 1 onion chopped
  • 2 tsp harissa paste
  • 1 tsp honey
  • 3 tbsp chopped coriander
  • 2 flatbreads
  • 100 g houmous
  • 50 g pomegranate seeds


  • Finely chop the walnuts and place in a bowl, cover with lukewarm water for 20 minutes, drain well.
  • Heat the oil in a frying pan and fry the onion for 5 minutes, add the harissa and honey then add the walnuts and half the coriander and cook for a further 2 minutes.
  • Warm the flatbreads and spread with the houmous. Sprinkle over the walnut mixture and then the pomegranate seeds, extra chopped walnuts and the remaining coriander.

Cooks tip

  • Great rolled up in wraps or used to fill pittas instead of flatbreads.


Serving: 356g | Calories: 944kcal | Carbohydrates: 61g | Protein: 26g | Fat: 63g | Saturated Fat: 7.7g | Fibre: 15g | Sugar: 16g


Salt: 1.5g
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