Create a delicious spread with this pickled cucumber, roasted tomatoes, and flatbread recipe! Serve the flatbread with roasted tomatoes, pickled cucumber, ham, and prosciutto for a flavourful meal.
Perfection Fresh
Easy flatbread with pickled cucumber
Start by making the pickled cucumber. In a pot, heat up the vinegar and water. Add sugar and stir to dissolve.
Add the dukkah and cucumber. Turn off the heat.
Allow to pickle for at least 45 minutes.
While the cucumbers are pickling, preheat the oven to 200°C.
In a large bowl, toss tomatoes with olive oil, balsamic vinegar, crushed garlic, chilli flakes, salt, pepper and basil leaves.
Pour into a oven dish and bake for 25 minutes.
Next, prepare the flatbread. In a large bowl, mix self-raising flour, cream, salt and chopped herbs.
Knead the dough till soft. Cover with a damp cloth and allow to rest for 10 minutes.
Heat a non-stick pan and divide the dough into 2 pieces. Roll them to 1/2cm thickness and place into the hot pan. If sufficiently heated, no oil is needed.
Cook for two minutes and flip, cooking for a further 90 seconds.
Cut the flatbread into wedges, serving with the roasted tomatoes, pickled cucumber, ham and prosciutto.
Indulge in this delicious apple and blackberry cake! Once done, cool the cake before serving with cream for a delightful treat.
Enjoy these delightful raspberry jumbo muffins! Cool slightly before serving warm or at room temperature for a delicious treat.
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Andy grew up in New Zealand. Fast forward to now, he has cooked in some great restaurants in Auckland, London, Sydney and Melbourne. He also spent time in the business-side of hospitality, managing restaurants, cafes and bars in airports and mucking around with great Australian beef and lamb in a test kitchen.
Silvia Colloca
