Ina Paarman's Flat Breads With Country Salad
Instructions
Preheat the oven to 200C.
GARLIC BUTTER TOPPING
4 T (60 ml) butter, softened
3 cloves garlic, finely sliced
t (2,5 l) Ina Paarman's Garlic & Herb Seasoning
Mix all the ingredients together and spread over the rolled out breads. Bake for 15 minutes until golden.
OLIVE & ROSEMARY TOPPING
2 T (30 ml) Ina Paarman's Olive Pesto
2 rosemary sprigs
Spread pesto over flat breads, sprinkle with rosemary needles and bake for 15 minutes until crisp and golden.
2 red bell peppers
2 orange or yellow bell peppers
750 g very ripe tomatoes (use a mixture of roma and cherry)
Ina Paarman's Garlic & Herb Seasoning
50 g tin of anchovy fillets rolled with capers, in oil
2-3 T (30-45 ml) caper berries
1 cup (250 ml) Ina Paarman's Tuscan Tomato or Balsamic Vinaigrette
1 red onion peeled, sliced in half from stem end to root end, then finely sliced into half-moon slices
Roast the peppers at 200C until black and blistered. Put them in a mixing bowl, cover with cling film and leave to stand until cool. Peel. Remove core, stem and pips and slice into strips.
Cut the bigger tomatoes into small wedges, cut cherry tomatoes in half and season all with the Garlic & Herb Seasoning. Toss peppers, tomatoes, anchovies and caper berries together lightly. Dress with the vinaigrette of your choice. Serve with chunks of flat bread.
