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Quick sausage & chard flatbreads
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4 tbsp tomato purée
2 tsp Cooks’ Ingredients Wild Oregano
3 tsp chilli oil
4 Waitrose 8 Seeded Tortilla Wraps
200g pack Swiss chard, shredded
300g pack Waitrose 20 Pork Meatballs
15g pecorino or Parmigiano Reggiano, fresh shavings
1. Heat the oven to 200°C, gas mark 6. Stir together the purée, oregano and 1 tsp oil. Put the wraps on 2 large baking sheets, then spread with the tomato mix 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 and 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 with the cheese shavings to serve.
Cook’s tip Swiss chard is the time-pressed cook’s friend, as its thick stems are edible and don’t need trimming away. Just wash in cold water, shake dry, then slice.
Typical values per serving:
High in protein; 1 of your 5 a day.
This recipe was first published in June 2018.