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Mushroom & beetroot tostadas
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2 Organic Piadina Wholeblend Flatbreads
2 x 200g packs woodland mushrooms
1 tbsp olive oil
250g pack cooked beetroot, drained and cut into wedges
5g chives, finely sliced
1 tbsp dukkah
50g wild rocket
½ lemon, cut into wedges
1. Preheat the oven to 220°C, gas mark 7. Bake the flatbreads in the oven for 6-8 minutes until coloured, keeping an eye on them so they don’t burn.
2. Meanwhile, tear any large mushrooms in half. Add half the oil to a nonstick frying pan over a high heat and once hot, add half of the mushrooms, season, then fry for 5-8 minutes until golden. Transfer to a plate and repeat with the remaining oil and mushrooms.
3. Transfer the baked flatbreads, now tostadas, to a large board and spread the ricotta on top of each one. Top with the fried mushrooms, beetroot wedges, chives, dukkah and a handful of wild rocket. Serve with the lemon wedges to squeeze over and to serve.
Cook’s tip The crispy tostadas can be tricky to slice perfectly once crisp. If you’d prefer, cut them into quarters with a knife or kitchen scissors before you bake them, then place back together like a puzzle before loading up. That way, you’ll have perfect wedges for picking up.
Typical values per serving:
low in saturated fat/2 of your 5 a day
This recipe was first published in January 2021.