For the bases
Refer to 4 ingredient flatbread recipe - click here.
Ingredients
For the onions
3 red onions, cut into quarters
2 tbsp Saint Sebastian Bay Extra Virgin Olive Oil
¼ cup Saint Sebastian Bay Balsamic Vinegar
½ Salt and pepper
For the courgettes
4 courgettes, cut into ribbons
2 handfuls rocket
½ shaved parmesan
Dressing
For the dressing you can opt for either just some olive oil and balsamic vinegar or revert to the ‘’roasted garlic vinaigrette’’ recipe.
Directions
1
Cook the flatbreads according to the recipe’s instructions.
2
To cook the onions, fry the quarters in olive oil until they start browning a little then add the balsamic vinegar and season. Turn the heat down low and let the onions soften and the balsamic vinegar reduce.
3
To cook the courgette, toss them in olive oil, salt and pepper and heat a griddle pan until smoking hot. Lay them down in a single file. Cook each courgette ribbon for about 2 minutes on a side or until they are charred and cooked through.
4
To assemble - top each flatbread with onions, courgette a handful of rocket, scattering of parmesan and a drizzle of your favourite vinaigrette
Ingredients
Ingredients
For the onions
3 red onions, cut into quarters
2 tbsp Saint Sebastian Bay Extra Virgin Olive Oil
¼ cup Saint Sebastian Bay Balsamic Vinegar
½ Salt and pepper
For the courgettes
4 courgettes, cut into ribbons
2 handfuls rocket
½ shaved parmesan
Dressing
For the dressing you can opt for either just some olive oil and balsamic vinegar or revert to the ‘’roasted garlic vinaigrette’’ recipe.