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Summer Flatbread

During hot or warmer days perhaps a pizza might feel a bit 'heavy' to eat (or even cook - think of the oven!), so flatbread loaded with delicious ingredients will do.

Serves 2 people


2 wholemeal flatbread (piadina)

1 large courgette

4tbsp ricotta

100g peas (fresh or frozen)

3-4 sun dried tomatoes

pine nuts or sunflower seeds


lemon juice

salt and pepper

Let's start cooking

  • Wash the courgette and with a potato peeler, peel long ribbons strips and then set aside

  • If you are using frozen peas, put them in a pan with a little bit of water and olive oil and sauté for a few minutes

  • When peas are defrosted or ready to go, add in the courgette ribbons and stir for a few moments

  • Remove vegetables from hob and place in a bowl, add pine nuts or sunflower seeds, basil, olive oil and chopped sun dried tomatoes, salt and pepper, lemon juice. Mix everything.

  • Reheat flatbread as instructed on package, move it to a plate and spread ricotta on it. Add vegetables mix on top.

  • Enjoy!

Serving & storing

When choosing the flatbread, it should only contain water, flour and salt, nothing else. Serve straight away, I would not recommend storing once cooked so make sure you only make enough flatbread that you need. You can store vegetable mix in the fridge for 2 days.

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