Loaded Flatbreads with Burrata, Roasted Eggplant, Onion and Capsicum Rocket Salad

This Week

9 Dec - 15 Dec

Loaded Flatbreads with Burrata, Roasted Eggplant, Onion and Capsicum Rocket Salad

All the flavours of a long Italian lunch but in a simple mid-week meal. Soft, pillowy flatbreads get topped with Mediterranean roasted vegetables, fresh rocket and basil and creamy burrata.

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Meal Prep Guide

Prepare the flatbread dough (store in an airtight container in the fridge and bring to room temperature before rolling out). NOTE – only make the dough if you’re cooking the flatbreads 1 day after prep.

Ingredients

2 cups flour
1 cup greek yoghurt
1 Tbsp olive oil
2 tsp baking powder
Pinch of salt

Method

Add all the ingredients to a mixing bowl and mix together with a spoon. Once combined, use your hands to mix further before removing the dough from the bowl and placing it onto a floured surface.‍
Knead for a few minutes to bring it all together in a large ball.
Place the ball in an airtight container and store in the fridge.

Chop the vegetables (store together in an airtight container in the fridge)

Slice 1 capsicum.
Cut 2 eggplants into wedges.

Tips

You can serve this dish alongside some protein of choice, like some grilled chicken or our Honey Mustard Chicken Skewers.
While you’re cooking the flatbreads, place the cooked ones into the oven at 100 degrees fan bake to keep them warm.
If you don’t have a rolling pin you can roll out the flatbreads with a bottle of wine.

Shortcuts

Swap out the home made flatbreads for store bought flatbreads.

Shortcuts

Vegetables

Add some roasted cherry tomatoes.
Swap out the eggplant for roasted zucchini.
Swap out the rocket for baby spinach.

Other

Swap out the burrata for pan-fried halloumi.

Ingredients

Roasted vegetable rocket salad

2 eggplants (cut into wedges)
1 capsicum (sliced)
2 red onions (cut into wedges)
120g rocket (1 bag)
½ cup basil (roughly chopped)
1 Tbsp red wine vinegar
Olive oil
Salt and pepper

Flatbreads

2 cups flour
1 cup greek yoghurt
1 Tbsp olive oil
2 tsp baking powder
Pinch of salt

Garlic, herb butter

30g butter (melted)
1 Tbsp olive oil
1 garlic clove (crushed)
2 tsp mixed dried herbs
250g buratta, stracciatella or fresh mozzarella (roughly torn)

Method

Preheat the oven to 200 degrees fan bake.
Add the capsicum, eggplant and red onion across two baking trays. Drizzle generously with olive oil and season with salt and pepper; toss well to make sure all of the vegetables are coated in oil.
Pop in the oven to roast for 30-35 minutes until golden brown and cooked through.
While the vegetables are roasting, prepare the dough for the flatbreads. Add all the ingredients to a mixing bowl and mix together with a spoon. Once combined, use your hands to mix further before removing the dough from the bowl and placing it onto a floured surface.
Knead for a few minutes to bring it all together in a large ball. Set aside on the bench to rest for 5-10 minutes.
Once rested, cut into 4-6 even-sized pieces. Roll out with a rolling pin as thin as you can get them without breaking.
Make the garlic and herb butter, add all the ingredients into a small bowl and mix to combine.
Heat a large pan over medium heat. Brush one side of the flatbread with the garlic herb butter. Place the oiled side down in the pan and cook until nicely browned approximately 1 minute. Brush the other side with a little more butter or olive oil before flipping, and cook for another minute or so.
Once the roasted vegetables have cooked, allow them to cool for a few minutes before adding to a large bowl with the rocket and basil. Drizzle over the red wine vinegar and 2 Tbsp of olive oil and gently toss.
Once everything is ready you can assemble the flatbreads. Top each flatbread with a generous serving of the roasted vegetable rocket salad and then top with the burrata, stracciatella or mozzarella.