Antipasti flatbreads

Name: Antipasti flatbreads
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2
Ingredients: ¾ tsp extra virgin olive oil, plus extra to serve (optional); 150 g mixed vegetable antipasti (such as Greek olives with feta, ricotta stuffed cherry peppers or marinated chargrilled Italian artichokes), roughly chopped; ½ unwaxed lemon, zest and juice; 2 Levantine Table Hand Stretched Flatbreads; 4 tbsp Tzatziki; 1 handful/s mixed soft herbs (such as dill, parsley or mint), leaves picked

Any leftover tubs of antipasti – olives, sun-dried tomatoes and the like – make a brilliant topping for these speedy flatbreads.

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Vegetarian7 plant varieties

Serves2
CourseLunch
Prepare5 mins
Cook10 mins
Total time15 mins

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¾ tsp extra virgin olive oil, plus extra to serve (optional)
150g mixed vegetable antipasti (such as Greek olives with feta, ricotta stuffed cherry peppers or marinated chargrilled Italian artichokes), roughly chopped
½ unwaxed lemon, zest and juice
2 Levantine Table Hand Stretched Flatbreads
4 tbsp Tzatziki
1 handful/s mixed soft herbs (such as dill, parsley or mint), leaves picked

Put ½ tsp oil in a frying pan over a medium heat. Add the antipasti veg and fry for 3-5 minutes until heated through. Stir through the lemon zest, then take off the heat and set aside.
Meanwhile, heat the flatbreads according to pack instructions, then spread with the tzatziki. In a small bowl, dress the herbs with the lemon juice and remaining ¼ tsp oil; season. Pile the warmed veg onto the flatbreads and scatter over the herb salad. Finish with freshly ground black pepper and a drizzle of oil, if liked.

Typical values per serving when made using specific products in recipe