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Flatbread With Beetroot Leaves, Feta And Pine Nuts
This savoury Flatbread With Beetroot Leaves, Feta And Pine Nuts is the perfect picnic snack. Beetroot leaves are often thrown away, but as a relative of silverbeet, they’re perfectly edible and actually quite delicious.
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Preparation
10 mins
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Cooking Time
20mins
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Serving
4/5
Ingredients-:
- 8 Uptown fresh beetroot leaves (350g)
- 2 tbsp butter or olive oil
- 1 onion, thinly sliced
- 2 garlic cloves, crushed
- 1 tsp whole fennel seeds
- 4 flatbreads
- 120g feta cheese, crumbled
- 40g (1/4 cup) pine nuts, toasted
Method:
- Wash the beetroot leaves and stems well, pat dry with paper towel and roughly shred.
- Melt butter in a large frying pan over medium heat.
- Then add onion and cook, stirring, for 5 minutes or until softened.
- Add garlic and cook for a further minute.
- Then add fennel seeds and cook for another minute or until fragrant.
- Add beetroot leaves and stems, cover and cook for 10 minutes or until very soft.
- Remove lid and season with pepper. Cook for a further minute to allow the mixture to dry out a bit.
- Heat a little oil in a heavy-based frying pan over low–medium heat, then add 1 flatbread.
- Top with half the the beetroot leaf mixture, half the feta and half the pine nuts. Place another flatbread on top and press down so it starts to stick as the cheese melts.
- Cook for 2 minutes or until filling is warmed through and the base is toasted.
- Remove flatbread from pan and drizzle the untoasted side with oil.
- Return to the pan, oiled-side down, and cook for a further 2 minutes or until base is toasted.
- Place flatbread on a plate or chopping board, then set aside to cool while you repeat process with remaining flatbreads, beetroot leaf mixture, feta and pine nuts.
- Cut flatbreads into quarters and serve warm or at room temperature.
