Grilling flatbread on the barbecue adds a delicious smoky flavour. In this flatbread, we’ve combined strawberries with tomatoes. Imagine! The sweetness of both, coupled with tart green apple, is spectacular!
In large mixing bowl, add 2 cups (500 mL) flour, seeds, yeast, sugar, and salt. Gradually stir in warm water and olive oil with wooden spoon. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 5 to 10 minutes. Cover and let rest on floured surface for 10 minutes. Alternatively, knead dough in bowl of electric mixer fitted with dough hook attachment. Set aside in lightly oiled bowl with a kitchen towel overtop while preparing remaining ingredients.
Prepare cherry tomatoes, strawberries, and apple, and place in large bowl.
In small bowl, whisk olive oil, lemon juice or vinegar, salt, and pepper together until emulsified. Drizzle over tomato and strawberry mixture and gently fold together. Set aside.
Grease barbecue and preheat grill to 400 F (200 C). On lightly floured surface, roll out dough into large 14 in (35 cm) round. Alternatively, divide dough in half and roll into 2 oval-shaped flatbreads. Lightly brush both sides with oil.
When barbecue is hot, place crust(s) on grill and bake, covered, for 3 to 7 minutes, or until underside is grill-marked and lightly browned and the top has started to bubble. Keep watching to make sure temperature is not so high that it causes burning, as all barbecues are different.
Flip crust(s) over. Grill other side for 3 to 4 minutes, until lightly browned and dough is cooked through. Remove from grill and transfer to large wooden board or platter. Scatter tomato mixture overtop. Sprinkle with goat feta and basil. Drizzle with a little extra olive oil and some balsamic, if you wish. Cut into wedges and serve immediately.
TIP: Substitute gluten-free flour for all-purpose flour, if you wish; but place gluten-free crust on a well-oiled baking sheet on barbecue, rather than directly over the grill. Alternatively, purchase prepared, frozen pizza dough from your local grocery store. Thaw and knead seeds in before setting aside to rise.
This recipe is part of the The Most Beautiful Recipes for Mother's Day collection.
Oven-roasted delicata squash makes a crispy treat atop this green salad. As its name suggests, this squash has a thin, delicate skin that’s tasty when cooked. Pomegranate molasses, an ingredient common in Lebanese and Middle-Eastern cuisine, brings a sweet and sour flavour to the dressing. No pine nuts? Use squash seeds! Simply collect about 1/4 cup (60 mL) seeds from cleaned squash, rinse, and mix with 1/8 tsp (0.5 mL) of the spice mix used to roast the squash and 1/2 tsp (2 mL) olive oil. Roast at 425 F (220 C) on parchment-lined baking sheet for 20 minutes, stirring every 10 minutes.
Look for whole grain farro, which leaves the germ and bran intact, for this satisfying porridge that’s sure to kickstart your day. While the cooking time is longer than for pearled or semi-pearled varieties, you’ll get more nutrition. Take the time to enjoy the delicate scent of cardamom and ginger wafting through your kitchen as you prepare this. Ancient grain Farro (also referred to as emmer or einkorn) is a variety of wheat known as an ancient grain, which means that it hasn’t changed over time through breeding as is the case with many varieties of modern wheat.
Spanish-inspired flavours of almond and orange and a good punch of protein make this pudding a delicious and nutritious breakfast, snack, or dessert. The tiniest amount of large-flake sea salt and a drizzle of olive oil help bring all the flavours together. Amp up the orange For some additional orange flavour, when cooking chickpeas from dry, add a few strips of orange zest to the cooking water. Tastier toast Take your toast to the next level by using this pudding as a satisfying spread.
Breaking with tradition, think of this as a guise of tabbouleh salad with staying power, thanks to the addition of hearty sorghum and fibre-rich navy beans. It also ages fairly well, so it serves as a make-ahead meal that can keep for up to 3 days. A perfect plant-based option for weekday lunches.