PERSIMMON, SAGE & GOAT’S CHEESE SEEDED FLATBREADS

PREP + COOK TIME 1 HOUR (+ REFRIGERATION) MAKES 3

¾ cup (110g) spelt flour

1 teaspoon baking powder 2 tablespoons linseeds

2 tablespoons black chia seeds

½ cup (140g) greek-style yoghurt 2 tablespoons olive oil

1 large red onion (300g), sliced thinly 100g mozzarella, sliced thinly 2 tablespoons pine nuts

3 teaspoons honey

2 tablespoons olive oil, extra

¼ cup loosely packed fresh sage leaves 1 clove garlic, crushed

3 medium firm persimmons

(or tomatoes) (690g), halved, sliced thinly

150g fresh goat’s cheese, crumbled

40g wild rocket leaves

1 Sift flour and baking powder into a medium bowl; stir in linseeds and chia seeds. Season. Add yoghurt; stir with a butter knife to combine. Knead dough in the bowl for 1 minute.

2 Preheat oven to 200°C/180°C fan. 3 Heat oil in a large frying pan over medium heat; cook onion for 5 minutes, stirring occasionally, or until soft. Cool.

4 Grease three large oven trays. Divide dough into three portions; roll out each portion on a lightly floured piece of baking paper into a 12cm x 42cm rectangle. Carefully lift the dough on baking paper onto trays. Top with mozzarella, onion mixture and pine nuts. Season.

Drizzle with honey.

5 Bake flatbreads for 15 minutes or until golden and crisp.

6 Meanwhile, heat extra oil in a small frying pan over high heat. Carefully add sage leaves (they will spit as they hit the hot oil); cook for 30 seconds or until crisp. Remove sage with a slotted spoon; drain on paper towel. Add garlic to pan; cook, stirring, for 1 minute or until fragrant. Remove from heat; reserve for serving.

7 Serve flatbreads topped with persimmon, goat’s cheese, crisp sage leaves and rocket. Drizzle with reserved garlic and oil.