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    Herb crispbread and salad onion pesto

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    Herb crispbread and salad onion pesto

    • Children's
    • Cooking time: 10 minutes

    Serves: 4


    • 50 g plain flour
    • 50 g wholemeal flour
    • 2 sprigs fresh thyme, leaves only
    • 6 tbsp olive oil
    • 3 salad onions, finely chopped
    • ½ x 25g pack fresh curly parsley
    • 1 tbs pine nuts, chopped
    • Finely grated zest and juice of ½ lemon


    1. Preheat the oven to 220 °C, gas mark 7.
    2. First, make the crispbread: mix together the 2 flours, thyme, 2 tbsp of the oil and 2–3 tbsp cold water into a soft dough. Knead gently until smooth, halve, then roll both pieces into a rough oval-shape to the thickness of a £ 1 coin.
    3. Place on a baking tray, brush with 2 tbsp of the oil, sprinkle with a pinch of sea salt and bake for 10–12 minutes, turning once.
    4. While baking, make the pesto: mix together the rest of the ingredients along with 2 tbsp cold water.
    5. To eat, cut the crispbread into fingers and dip into the pesto.

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