Grilled Flatbread with Roast Vegetables & Carrot Top Pesto

Mon, 11 April 2022

Conor Spacey's Grilled Flatbread with Roast Vegetables & Carrot Top Pesto

For the flatbreads (makes 3) –

200g plain flour

½ tsp salt

25g butter

3 floz milk

Method:

Place the flour and salt into a bowl, in a small pot or a bowl for the microwave add your milk and butter and slowly heat until the butter has melted.

Slowly add the warm milk and melted butter to the bowl while mixing, then using your hands mix until combined and smooth.

Cover the bowl with a damp cloth for about 30 minutes to rest.

Divide into 3 equal size balls. Roll each ball into an oval or rectangle shape and ensure that it is nice and thin.

Roasted vegetables

Simply pick your favorite vegetables that you need to use up from for fridge, this is perfect for half used vegetables etc, for this recipe I used onions, spring onions, garlic, aubergine, courgettes and peppers. I like to cut them into equal sizes almost a small thumb size. Place onto a baking sheet, drizzle with rapeseed oil, sprinkle with sea salt and black pepper and roast in a hot oven for 15 mins.

Herb pesto –

Ingredients:

small handful basil leaves and or parsley

50g peanuts (salted is fine)

25g Parmesan

1 garlic clove

120ml of vegetable oil

salt and pepper

Method:

Place all the ingredients except the oil into your blender or bowl, slowly add the oil and begin to blend until smooth, check the seasoning.

To assemble the dish –

In a hot heavy pan, add a splash of oil, place your rolled out flatbread into the pan. You will see it start to puff up, this is fine. Cook for 1 minute, then turnover and cook for a further minute.

Put onto a plate, add your roast vegetables and pesto over the top and enjoy…

I also like to add a soft cheese like a brie or blue cheese simply chopped or crumbled over the vegetables aswell.