Flatbreads with seaweed whipped feta & roasted tomatoes

Name: Flatbreads with seaweed whipped feta & roasted tomatoes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: 250 g pack Mixed Baby Tomatoes, halved; 2 tbsp extra virgin olive oil; ½ tsp sea salt flakes; 200 g feta; 120 g Greek-style natural yogurt; 7 g tub Cooks’ Ingredients Dulse Seaweed; 1 clove/s garlic; ½ unwaxed lemon, zest; 2 flatbreads – we used Deli Kitchen Greek Style Flatbreads; 2 sprig/s thyme, leaves picked

Creamy, seaweed-flecked feta yogurt contrasts with hot, roasted tomatoes in this impressive yet simple lunch by Harriet Mansell.

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Vegetarian

Serves2
CourseLunch
Prepare10 mins
Cook15 mins
Total time25 mins

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250g pack Mixed Baby Tomatoes, halved
2 tbsp extra virgin olive oil
½ tsp sea salt flakes
200g feta
120g Greek-style natural yogurt
7g tub Cooks’ Ingredients Dulse Seaweed
1 clove/s garlic
½ unwaxed lemon, zest
2 flatbreads – we used Deli Kitchen Greek Style Flatbreads
2 sprig/s thyme, leaves picked

Preheat the oven to 200°C, gas mark 6. Put the halved tomatoes on a baking tray, drizzle with 1 tbsp oil, scatter over the sea salt flakes and roast for 10 minutes.
Meanwhile, pulse the feta, yogurt, dulse seaweed, garlic, lemon zest and remaining 1 tbsp oil in a food processor until fairly smooth; season with plenty of black pepper, then set aside. Warm the flatbreads in the oven according to pack instructions, then spread generously with the whipped feta. Spoon over the roasted tomatoes and scatter with the thyme leaves.

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