serves
6
prep
20 minutes
cook
30 minutes
difficulty
Mid
serves
6
people
preparation
20
minutes
cooking
30
minutes
difficulty
Mid
level
Ingredients
Pickled cucumbers
- 250 g baby cucumber, sliced lengthways 3 mm thick
- 1 cup red wine vinegar
- ½ cup water
- ¼ cup caster sugar
- 1 tbsp dukkah
Warm tomatoes
- 500 g mixed baby tomatoes
- 2 tbsp extra-virgin olive oil
- 3-4 cloves garlic
- chilli flakes
- basil leaves
- 2 tbsp balsamic vinegar
Homemade flatbread
- 300 g self-raising flour
- 225 ml thickened cream
- finely chopped herbs (optional)
- sliced ham and prosciutto, to serve
Pickling time: 45 minutes
Instructions
1. Start by making the pickled cucumber. Heat up the vinegar and half cup of water, add sugar and dissolve. Add dukkah and cucumber, turn off the heat and allow to pickle for a minimum of 45 minutes.
2. For the tomatoes, in the meantime the preheat the oven to 200°C. Mix tomatoes in a large bowl, toss with olive oil, garlic, chilli flakes salt, pepper, basil leaves and balsamic, cut some in half and keep some whole. Tumble onto an oven dish and bake for 25 minutes.
3. To make the flatbread, mix self-raising flour in a bowl with cream, a good pinch of salt and a few tablespoons of chopped herbs. Knead until soft. Wrap and rest for 10 minutes.
4. Heat up a non-stick pan, divide the dough into 2 pieces. Roll to ½-cm thick and place onto hot pan (no oil needed if pan is sizzling hot). Cook for two minutes then flip and cook for 90 seconds on the other side. Repeat with remaining dough. Cut into wedges and serve with roasted tomatoes, pickled cucumber and slices of ham and prosciutto.
Silvia Colloca is an ambassador for the #HomeCooked campaign, which brings Aussies' beautiful recipes to cook at home. The campaign supports OzHarvest efforts to provide nourishing food for Aussies in need. To show your support, visit
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
