Loaded Flatbreads Recipe

27 Sep, 2022

Are you hosting this weekend?
Then we’ve got the perfect canapé idea for you to really wow your guests!

These Loaded Flatbreads served with Braised Leeks and Roasted Beetroot combined with chopped Tomato & Onion Topping are simple yet delicious, meaning less prep for you but plenty of impressed guests 😉. And if you’re not hosting anyone, it also makes a wonderful quick lunch!

INGREDIENTS

4-5 Flatbreads
400g chopped tomato & onion

For the braised leeks

3 stocks of leeks, sliced
1 tsp extra virgin olive oil
A pinch of salt
200ml vegetable stock

For the roasted beetroot

4-5 bulbs raw beetroot, cut into wedges
½ tsp cumin seeds
1 tbsp Extra Virgin Olive Oil
A pinch of salt

METHOD

Preheat your oven to 200°C.
Place the beetroot wedges onto a lined baking tray and drizzle with the olive oil. Season with salt and sprinkle over the cumin seeds. Roast in the oven for 25 to 30 minutes.
In the meantime, place the sliced leeks into a non-stick frying pan alongside the olive oil. Fry on a low to medium heat until the leeks are lightly seared, then sprinkle in the salt and pour in the vegetable stock. Reduce the heat and allow for the liquid to cook off. Still regularly until the leeks are soft.
To serve, place the Flatbreads onto a serving platter. Top each flatbread with a teaspoonful of chopped tomato and onion, then top with the beetroot wedges and braised leeks and you’re ready to dig in!