Flat Breads 4 Ways

Greek Pitas

Serves 2

INGREDIENTS:

2 large pita breads

180g cooked chicken breast, torn into shreds

1 tablespoon olive oil

1 large garlic clove, peeled and grated

1 teaspoon dried oregano

¼ cucumber, halved, deseeded and grated

100g tzatziki dip

1 tomato, sliced

Large handful lettuce, shredded

½ red onion, thinly sliced

METHOD:

1. Heat the oil in a non-stick frying pan over a medium heat. Add half of the garlic and fry for 30 seconds. Add the chicken and oregano. Fry for 2 minutes until hot. Season liberally.

2. Warm the pitta breads under a hot grill for 1-2 minutes. Spread with a good layer of tzatziki, top with tomato, lettuce and red onion and scatter over the warm chicken.

Roasted Red Pepper, Hummus Burrata and Tomato

Serves 2

INGREDIENTS:

2 large thick flatbreads

120g hummus

2 large roasted red peppers from a jar, deseeded and sliced

10 cherry tomatoes, halved

1 medium burrata ball

Drizzle of extra virgin olive oil

1 tablespoon basil leaves, torn

METHOD:

1. Heat a griddle pan over a high heat and grill your flatbreads for 1 minute on each side or until they have nice grill marks.

2. Spread a thick layer of hummus over each and scatter over the cherry tomatoes and red pepper slices over the top.

3. Tear up the burrata into bite size chunks and dot around the flatbread. Season liberally, drizzle over a good glug of extra-virgin olive oil and scatter over the torn basil leaves.

Pesto & Spinach Flatbread

Serves 2

INGREDIENTS:

2 large thick flatbreads

½ tablespoon butter

60g baby spinach

100g fresh pesto

200g fresh ricotta

½ tsp dried chilli flakes

Grating of fresh nutmeg

Sea salt and freshly ground black pepper

METHOD:

1. Preheat the oven to 200°C/400°F/gas mark 6.

2. Melt the butter in a small frying pan over a medium heat. Add the spinach and sauté for one minute until just wilted. Remove to a kitchen towel lined plate and blot well to remove any excess liquid.

3. Lay the flatbreads on a lined baking sheet and spread over the pesto.

4. Cover with the spinach and dot teaspoonfuls of ricotta over the top.

5. Season liberally with sea salt and black pepper, a grating of nutmeg and a sprinkle of dried chilli flakes. Bake for 5 minutes in the pre-heated oven.