Aubergine goats cheese salad with flatbreads

It's official. This is the best salad in the world. And it's soooo worth making the flatbreads yourself! 

Ingredients:

Bread dough (see previous recipe)

Aubergine, sliced length ways

100g goats cheese, crumbled

However many slices of pancetta you can find

An avocado, sliced

Salad leaves

Olive oil

Balsamic dressing

Seasonings

Recipe:

1. Season the aubergine slices (I went for cumin and paprika) and roast for 20-30mins at 200 degrees  

2. Roll out the flat breads into thin circles the size of your frying pan ready to fry

3. Place the salad leaves, avocado and goats cheese in bowls / plates

4. Slice and very quickly fry the pancetta, then add to your plates

5. Wipe out the pan so there is no oil left and heat on a very hot hob until smoking, then place the flatbread dough in.

6. Fry for 2-3mins until bubbling with brown spots on the underneath, then flip and repeat. Repeat until you have done all the flatbreads

7. Drizzle olive oil over the flatbreads and season with salt and pepper 

8. Throw in the hot aubergine to your salad, dress and serve with the flatbreads  on the side

Asparagus and goats cheese pizza

I found this in Hugh Fearnley-Whittingstall's veg everyday book (which is fab btw!!) and have been wanting to try it out for a while. It was great; love a nice posh pizza!

Ingredients:

250g plain flour

250g strong white flour
1 tsp salt
2 tsp yeast

1 onion per pizza

A bunch of thin asparagus per pizza

A handful of shredded goats cheese per pizza 

Recipe:

1. Mix the flours, salt and yeast and then add 325ml warm water and a drizzle of olive oil.

2. Mix and then knead for 5-10mins. Drizzle a bit of olive oil in a clean bowl and place the dough in the bowl, rolling it around until a film of oil covers the dough.

3. Leave in a warm place covered by a tea towel for 2 hours to rise. 

4. Poke the dough until it returns to a normal size then split into 3 pieces. Each piece makes a pizza, so if you need less than 3 freeze the rest in cling film. 

5. Roll out as thin as you can on a floured surface and place on a baking sheet

6. Preheat the oven to 250 degrees

7. Thinly slice and fry the onions

8. Scatter the onions over the pizza and place the asparagus on top, drizzle with oil, scatter on the cheese and season

9. Bake for 10-12mins until the pizza is golden brown and the asparagus tender

Fish skewers with coconut rice

I came home this evening after tennis and needed a quick filling meal, this was ideal! I was eating within 20 minutes of getting home - winner.
It was a nice summery recipe too, light but still substantial.

Ingredients (for 2 people):

2 fillets of white fish (I went for haddock)
1 pepper
1 courgette
Teriyaki marinade
Coconut rice (yes I cheated and used a packet cus Tilda rice is so good! You could make it with coconut milk and lemongrass if you prefer...but who has time for that?!)
Juice of half a lime
Spring onion

Recipe:

1. Preheat the grill to 200 degrees and soak 4 bamboo skewers
2. Roughly chop the fish and veg
3. Thread the fish and veg onto the skewers and place on a plate
4. Pour the marinade over the skewers and roll them so they are covered
5. Place on a grill pan, turning regularly, and cook for around 10 minutes until the veg is just browning and the fish is cooked through
6. Serve with the rice, mixed with spring onion and a squeeze of lime