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Quick pork & chard flatbreads
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4 tbsp tomato purée
2 tsp Cooks’ Ingredients Wild Oregano (dried)
3 tsp chilli oil
4 seeded tortilla wraps
200g Swiss chard, shredded
300g pack pork meatballs
15g Pecorino or Parmigiano Reggiano, fresh shavings
1 Heat the oven to 200°C, gas mark 6. Stir together the tomato purée, oregano and 1 tsp chilli oil. Put the wraps on 2 large baking sheets, then spread over the tomato mixture using the back of a spoon.
2. Heat 1 tsp oil in a frying pan. Pull the meatballs apart a little and add them to the pan. Fry over a medium heat for 10-15 minutes (turn them to cook evenly) until cooked throughout. Rinse the chard, add to pan and fry for 1-2 minutes until just wilted.
3.Meanwhile, bake the wraps for 3-4 minutes. Top with the chard and meatballs. Drizzle each flatbread with the remaining chilli oil, then scatter over the cheese before serving.
Cook’s tip Swiss chard is high in vitamin A and folate which both contribute to the normal function of the immune system. For even more variety in vitamins and minerals, serve these flatbreads with additional, different-coloured vegetables.
Typical values per serving:
1 of your 5 a day; high in protein.
This recipe was first published in June 2020.
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