Written by Hayley in Lunch

I made this for my friend Sara when she came over for lunch on Saturday. I knew I had a really hectic weekend – out on Friday night and then on Saturday morning I had a 10K run booked in with my friend, leaving me very little time to prepare for lunch! I could have suggested we went out for lunch, or picked something up from the supermarket but when I invite someone round, I like to cook, even if these flatbreads did seem a bit like cheating! You can put whatever you really like on them, they look beautiful and most importantly taste delicious!

Ingredients

Serves 2
1 flatbread (available in the bakery section of most supermarkets, I really like the garlic and parsley flatbreads from Tesco)
3 tsp green pesto
1 roasted pepper (from a jar) thinly sliced
8 baby plum tomatoes (try and get orange and red ones if you can)
half a red onion cut into quarters
80g goat’s cheese
8 kalamata olives
large handful of rocket leaves
olive oil to drizzle over

Method

1. Preheat the oven to 180C.
2. Lay your flatbread on a baking tray and add the pesto to the bread in small spaced out blobs.
3. Next evenly spread out the onions, peppers and olives over the bread.
4. Crumble over the goat’s cheese, then lightly drizzle olive oil over the bread.
5. Place in the oven for 10 – 15 minutes or until the goat’s cheese starts to turn slightly golden.
6. Remove from the oven and place the flatbread on a wooden board. Garnish with your big handful of rocket and cut into big slices.
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