Caramelised onion and rosemary flatbread, cherry tomato, olive and rocket flatbread plus a side of samphire salad with lemon and olive oil

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I know I only posted a flatbread recipe a few days but at this time of year they’re just perfect. Quick and easy to prepare, delicious and great for sharing with a group of friends and a good bottle of wine.   I bought some freshly picked samphire earlier from a little road-side stall in Norfolk and couldn’t wait to use it.  This is one of my favourite vegetables!  There are so many incredible ways to prepare it but this samphire was so fresh and delicious that we just ate it raw with a generous squeeze of lemon juice and a drizzle of olive oil.  Delicious!

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Caramelised onion and rosemary flatbread:

  • 1 flatbread (I bought these ready-made from Crosta & Mollica, available from Waitrose)
  • 2 small red onions (sliced)
  • Dash of red wine vinegar
  • 2 generous sprigs of rosemary
  • Garlic and oregano-infused olive oil (see below)
  1. Pop the onions in a frying pan with a drizzle of olive oil and cook on a low heat for around 40 minutes, with a splash of red wine vinegar
  2. Assemble the infused olive oil, caramelised onions and rosemary on a flatbread for 5 minutes at 180°C

Cherry tomato, olive and rocket flatbread:

  • 1 flatbread (as above)
  • Large handful of organic, on-the-vine cherry tomatoes (halved)
  • Large handful of organic rocket
  • Spanish Couchillo olives (available from Waitrose)
  • Garlic and oregano-infused olive oil
  1. Assemble the infused olive oil, cherry tomatoes and olives on the flatbread and pop in the oven for 5 minutes at 180°C
  2. Once cooked add the rocket and serve

 

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Garlic and oregano-infused olive oil:

  • Small cupful of extra-virgin olive oil
  • Handful of finely chopped fresh oregano
  • 2 cloves of garlic, finely chopped
  1. Add the chopped garlic and fresh oregano to a cup of olive oil and leave in the fridge overnight
  2. You can sieve the olive oil before using but for these flatbreads I included the oregano and garlic

Samphire salad with lemon and olive oil:

  • Generous handful of freshly-picked samphire, washed, roughly chopped and stalks removed
  • Juice of 1 lemon
  • Drizzle of olive oil
  1. Wash the samphire and then roughly chop, removing the stalks
  2. Squeeze the juice of one lemon over the samphire
  3. Drizzle over the olive oil and serve

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