Mussels and squid in fresh-basil pesto with burst vine tomatoes

30 minutes

Roma tomato and basil pesto cake

3 hours

Spicy prawn and cheese wraps

15 minutes

Griddled pesto vegetables on pitta

10 minutes

Egyptian koushari

1 hour

Tunisian tuna salad

30 minutes

Slow-grilled tomatoes and goats’-milk cheese with tagliatelle

20 minutes

Avocado recipes

Scrambled egg and roasted tomato with crispy, smashed avocado-stuffed baguettes

20 minutes

Lamb recipes

Rolled leg of lamb with vegetable bake

45 minutes to 1 hour

Anchovy recipes

Pasta with tomato and anchovy sauce

10 minutes

Cocktail recipes

Spicy tomato granita

Bread recipes

Handmade flatbread with preserved lemon

10 minutes

Handmade flatbread with preserved lemon

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 10 minutes

Ingredients

For the bread:

250 g flour
½ t salt
1 T olive oil
Water, to mix

For the topping:

4 ripe Roma tomatoes, sliced
120 g fresh goats’-milk curd
1 red onion, sliced
12 capers or caperberries
Spanish smoked paprika, to sprinkle
Extra virgin olive oil, to drizzle

Method

1. Mix together the bread ingredients.

2. Divide into four pieces and roll on a floured surface until flat.

3. Cook on both sides in a heated grill pan over a medium heat.

4. Top with the tomato, onion, curd, lemon and capers.

5. Sprinkle with paprika and drizzle with olive oil.

Cook’s note: Goats’-milk curd is softer than goats’-milk cheese, and can be found at selected delis.

Per serving: 1890.66kJ, 14.08g protein, 16.65g fat, 65.57g carbs

Cook's tip:

This recipe for flatbread is easy to make and ideal for dipping, topping and mopping, and traditionally goes with labneh.

Preserved lemons are available to buy at Woolworths.

Find more bread recipes here.

Spinach lasagne

Three-bean salad with kombucha dressing

Lentil, grilled brinjal and butternut salad with tahini dressing

Mussels and squid in fresh-basil pesto with burst vine tomatoes

Roma tomato and basil pesto cake

Spicy prawn and cheese wraps

Griddled pesto vegetables on pitta

Egyptian koushari

Tunisian tuna salad

Slow-grilled tomatoes and goats’-milk cheese with tagliatelle

Scrambled egg and roasted tomato with crispy, smashed avocado-stuffed baguettes

Rolled leg of lamb with vegetable bake

Pasta with tomato and anchovy sauce

Spicy tomato granita

Handmade flatbread with preserved lemon

Handmade flatbread with preserved lemon

Ingredients

Method