Char-grilled Asparagus & Pea Flatbread
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