Flatbreads

Makes 4 flatbreads

INGREDIENTS:

80g pre-cooked beetroot (not in vinegar)

110g natural greek style yoghurt (you can use plant based)

1 tablespoon olive oil (plus extra for drizzling)

220g self-raising flour, plus extra for kneading/rolling (you can also use gluten free bread flour blend)

1 teaspoon cumin

½ teaspoon sea salt

½ teaspoon freshly cracked black pepper

Toppings

Whipped feta

200g feta

4 tbsp natural yogurt

1 garlic clove, peeled and crushed

1 tablespoon olive oil

Blend together until smooth

Feta for crumbling (optional)

4 figs, sliced

Rocket

Balsamic glaze

Zest of a lemon or orange

A few sprigs of fresh thyme, leaves picked from stalks

METHOD

Blend together the beetroot, olive oil and yogurt until smooth.

In a large mixing bowl place the dry ingredients and stir to distribute the seasoning.

Pour the beetroot mixture into the bowl and mix into a dough.

Pour the dough onto a floured surface and knead until smooth.

Tip. If the dough feels too wet and sticky add a touch more flour until you get a smooth and slightly tacky dough, if the dough is too dry add a touch more yogurt.

Drizzle a little olive oil into the bowl and add the dough, cover the bowl and set aside to rest for 20 minutes.

Divide the dough into 4 equal pieces and roll out into ovals about ½ cm thick, on a floured surface.

Drizzle with a little more olive oil.

Place a frying pan (cast iron is perfect if you have it) over a high heat, when hot add the flatbread oiled side down and cook for 1-2 minutes until the bottom is set and slightly charred, drizzle with a little more oil and flip to cook the other side. Remove, set aside, and repeat with the remaining flat breads.

Tip. If the breads start burning adjust the heat accordingly or slide the hot pan off the heat to cool slightly.

The flatbreads are now ready to be topped.

Spread the flatbreads with whipped feta, top with figs, scatter over a small handful of rocket, drizzle with some balsamic glaze, finely grate/zest over a little zest of an orange or lemon, sprinkle a large pinch of thyme leaves and finish with some freshly cracked black pepper and a drizzle of olive oil.

INGREDIENTS:

70g blanched, drained, and cooled kale, roughly chopped

10g fresh basil, chopped

110g natural greek style yoghurt (can use plant based)

1 tablespoon LEON olive oil (plus extra for drizzling)

220g self-raising flour, plus extra for kneading/rolling (can use gluten free bread flour blend)

½ teaspoon dried oregano

½ teaspoon sea salt

½ teaspoon freshly cracked black pepper

Toppings

LEON Tomato Ketchup (if you don’t have LEON ketchup replace with tomato pesto/stir in tomato

based pasta sauceor LEON Muhammara)

Roasted cherry tomatoes/sunblushed tomatoes

Toasted pine nuts

Basil leaves

Fresh pesto

METHOD

Dried chilli flakesBlend together the kale, basil, olive oil and yogurt until smooth.

In a large mixing bowl place the dry ingredients and stir to distribute the seasoning.

Pour the yogurt kale mixture into the bowl and mix into a dough.

Pour the dough onto a floured surface and kneed until smooth.

Tip. If the dough feels too wet and sticky add a touch more flour until you get a smooth and slightly tacky dough, if the dough is too dry add a touch more yogurt.

Drizzle a little olive oil into the bowl and add the dough, cover the bowl and set aside to rest for 20 minutes.

Divide the dough into 4 equal pieces and roll out into ovals about ½ cm thick, on a floured surface. Drizzle with a little more olive oil.

Place a frying pan (cast iron is perfect if you have) over a high heat, when hot add the flatbread oiled side down and cook for 1-2 minutes until the bottom is set and slightly charred, drizzle with a little more oil and flip to cook the other side. Remove, set aside and repeat with the remaining flat breads.

Tip. If the breads start burning adjust the heat accordingly or slide the hot pan off the heat to cool slightly

The flatbreads are now ready to be topped.

Spread each flatbread with a thin layer of LEON tomato ketchup

Top with tomatoes, dollops of pesto, generous scattering of toasted pine nuts, a few basil leaves, chilli flakes to taste and a light drizzle of LEON olive oil. Season generously with cracked black pepper and flakey sea salt.