Charred onion & whipped feta flatbreads
Top homemade flatbreads with whipped feta and charred onions for a sensational lunch or supper. Finish off with a touch of harissa, thyme and honey
Charcuterie board
Serves 3
Easy
Prep:
Cook:
Serve up a summer version of a sharing platter with baked cheese in the centre and plenty of nibbles alongside. Enjoy al fresco with friends and drinks
Skip to ingredients
- 3 sweet potatoescut into wedges
- 2 tbsp olive oil
- 1½ tsp thyme leaves
- 1 small whole brie
- 6 slices prosciutto
- 6 slices salami
- 12 cornichons
- 12 mixed olives
- 12 Peppadew peppers
- 16 baby plum tomatoeshalved
- 3 handfuls of rocketdressed with 1 tbsp balsamic vinegar
Nutrition: Per serving
- kcal685
- fat41.3g
- saturates18.1g
- carbs43.8g
- sugars27.8g
- fibre10.9g
- protein29g
- salt3.8g
Method
step 1
Heat the oven to 200C/180C fan/gas 6. Tip the sweet potato wedges into a large bowl with the olive oil, 1 tsp of the thyme and some seasoning, then toss well to coat. Arrange on a non-stick baking sheet and roast for 20-25 mins until tender.
step 2
While the wedges are cooking, take the brie out of its packaging and put in a snug ovenproof dish. Cut slits in the top and sprinkle with the rest of the thyme. Bake alongside the wedges for the final 10 mins of cooking.
step 3
Put the brie in the centre of a large board or platter then arrange all of the other ingredients around it for people to help themselves.
