Char-grilled As­para­gus & Pea Flat­bread

Recipes+ - - Contents -

SERVES 4 PREP 20 min­utes + 50 min­utes to prove COOK 10 min­utes

¾ cup luke­warm wa­ter 1 tea­spoon caster sugar 1 tea­spoon dried yeast

1¾ cups bread flour

1 tea­spoon salt

2 ta­ble­spoons light olive oil,

plus 1 ta­ble­spoon ex­tra 2 bunches as­para­gus, trimmed 180g re­duced-fat fetta, crum­bled Pinch of ground nut­meg

½ cup shelled peas, blanched 1 red onion, thinly sliced

½ cup snow pea sprouts, halved ½ cup mint leaves


Whisk the wa­ter, sugar and yeast in a heat­proof jug. Stand in a warm, draught-free area for 5 min­utes or un­til frothy.


Sift flour and salt into a large bowl. Make a well at cen­tre. Pour in yeast mix­ture and 1 ta­ble­spoon of the oil. Mix to a soft dough. Turn out onto a lightly floured work sur­face; knead briefly. Place in a greased heat­proof bowl. Cover with plas­tic food wrap. Place in a warm, draught-free area for 45 min­utes or un­til dou­bled in size. Punch down dough. 3

Pre­heat a char-grill pan to medium. Roll out dough to a large oval, about 8mm thick. Brush both sides with a lit­tle re­main­ing oil. Grill for 3 min­utes each side or un­til crisp and golden. Toss as­para­gus in the rest of the oil. Grill for 2 min­utes or un­til ten­der. 4

Com­bine fetta, ex­tra oil and nut­meg in a bowl; mash un­til com­bined. Spread over grilled bread. Top with as­para­gus, peas, onion, sprouts and mint.

TOP TIP You’ll need to buy about 250g peas for this recipe

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