Spinach pancakes with harissa yogurt & poached eggs
Make these spiced green pancakes with poached eggs for brunch – they not only taste great, but boast the added benefits of iron and vitamin K
Za’atar & feta croissants
Serves 6
Easy
Prep:
Cook:
Use ready-made pastry to create flaky Middle Eastern-spiced croissants. The herby za'atar and creamy feta combine for a deliciously savoury bite
Skip to ingredients
- 350g pack croissant dough
- 100g fetacrumbled
- 1 tbsp za'atar
- 1 eggbeaten
Nutrition: per serving
- kcal260
- fat15g
- saturates10g
- carbs22g
- sugars4g
- fibre1g
- protein8g
- salt1.3g
Method
step 1
Heat the oven to 200C/180C fan/gas 6 and line a baking sheet with baking parchment. Unroll the croissant dough and use a knife to separate the dough triangles. Scatter the feta and ½ tbsp of the za’atar over the dough triangles, pressing it all in with your hands.
step 2
Starting from the base of one triangle, roll the dough upwards towards the narrow point. Bend each end in slightly to form a croissant shape. Repeat with the remaining dough. Put the croissants on the lined baking tray, brush each one with beaten egg and sprinkle over the remaining za’atar. Bake for 15-20 mins until deep golden brown.
