Crispy Flatbread with Spring Lemon pesto and Salad
Try this flavoursome pesto dolloped on anything from pasta to roast chicken. Here we have it as a lunch suggestion, served with a spring salad. Feel free to useany green salad ingredients here.
Ingredients
- 2 flatbreads
- 2 handfuls Baby Spinach leaves
- 1 handful rocket
- 2 tbsp parsley
- 3 sprigs mint leaves only
- 75 g almonds/pumpkinseeds/sunflower seeds or a mix
- 2 tbsp preserved lemons rinsed, pulp removed and chopped
- 1 clove garlic peeled
- 75 ml Olive Oil extra virgin
- 75 ml Grapeseed oil
- Salt to taste
- 2 handfuls salad greens (baby spinach, gem lettuce, watercress etc)
- 60 g peas blanched
- 6 olives pitted and halved
- 1/2 shallot thinly sliced
- Lemon juice to taste
- Salt to taste
- pepper to taste
Instructions
- Firstly toast the flatbreads in a large pan for about 60 seconds each side on a medium heat, remove.
- Blitz all the pesto ingredients until you have a rough paste. Spread a generous layer on each flatbread.
- Now divide up the salad and lay on top of each flatbread. Squeeze over the lemon juice and serve.
Nutrition
Calories: 674kcalCarbohydrates: 2gProtein: 1gFat: 75gSaturated Fat: 9gSodium: 29mgPotassium: 226mgFiber: 1gSugar: 1gVitamin A: 3387IUVitamin C: 15mgCalcium: 51mgIron: 1mg
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