Asparagus and wild garlic flatbread
Indulge in soft, chewy flatbread with wild garlic pesto, tender asparagus and Ricotta for an ideal vegetarian weekend treat
SERVES
4
PEOPLE
PREP TIME
30
MINUTES
COOKING TIME
10
MINUTES
Ingredients
120g strong flour
pinch of sea salt
2 tbsp olive oil
50ml warm water
3 tbsp wild garlic pesto
12 stems of blanched asparagus
2 tbsp Ricotta cheese
Method
Mix the flour and salt in a bowl that is large enough to work the dough. Add the olive oil and the warm water and combine everything using a fork.
Once the dough begins to come together, use your hands to form a soft ball of dough, work it together with your hands for a minute. You may need to add a little more water to bind the dough.
Remove it onto a flour dusted work surface. Knead the dough for a further four minutes until smooth.
Set aside to rest for 20 minutes in a bowl covered with clingfilm in a warm place.
Heat your grill to medium.
Divide the dough into two. Roll them into rectangles about 20cm in length.
Grill the flat breads for about two minutes a side and remove.
Coat with the pesto, asparagus and Ricotta and some seasoning. Place back under the grill until lightly golden and serve.
