Feta, Pepper & Spinach Flat Breads Recipe

Ingredients

1 onion
1 tbsp sumach
A pinch of chilli powder
330ml cherry tomato passata
1 red onion
1 orange
80g kalamata olives, pitted
A handful of mint
1 red pepper
1 green pepper
4 plain naan breads
200g baby leaf spinach
200g feta
1 tsp dried oregano
100g peppery salad mix

Prep: 20 mins | Cook: 40 mins

Buy the ingredients to start making your own

Add Ingredients To Basket

Method

1. Peel and finely chop the onion. Set a medium-sized pan on a medium heat and add 1 tbsp olive oil and the onion. Season with a pinch of salt and pop on a lid. Fry, stirring often, for 8 mins till the onion is glossy but hasn’t picked up too much colour. If it starts to brown too quickly, turn the heat down and add a few tbsp water.

2. Add 1 tbsp sumach to the onion with a pinch of chilli powder and cook, stirring, for 2 mins till the pan smells aromatic. Pour in the passata and stir well to mix. Pop the lid back on the pan, bring to the boil and then turn the heat down and gently simmer for 10 mins, stirring occasionally, till the sauce has thickened a little.

3. While the sauce simmers, make the side salad. Peel and finely slice the red onion and pop it in a mixing bowl. Use a small, sharp knife to slice the skin and white pith off the orange. Slice the orange into thin rounds. Add the orange to the red onion. Squeeze any bits of juicy flesh on the orange skin into the bowl to squeeze in any juice.

4. Add the olives to the bowl. Finely slice the mint leaves and add them, too. Add 1 tbsp olive oil and a good pinch of salt and pepper. Stir and set aside to marinate.

5. Halve the peppers, scoop out the seeds and white pith and finely slice the peppers. Preheat your grill to high. Place two naan breads on a large baking tray, flat side up, and slide under the grill for 1 min. Take them out of the grill and set aside. Repeat with the other naan breads.

6. The tomato sauce should have thickened by now. Add the spinach and stir to wilt it. Taste the sauce and add a pinch more salt or a pinch of sugar, if you think it needs it. The sauce should be spicy, tangy and a little sweet.

7. Pop two naan breads on the baking tray, puffy side up. Spoon half the tomato sauce over them and top with half the sliced peppers and half the feta. Dust over some dried oregano. Slide under the grill and cook for 6-8 mins till the feta is golden. Slide onto two warm serving plates. Repeat with the remaining flat breads, sauce, peppers and feta.

8. Add the peppery salad leaves to the salad in the mixing bowl and toss to coat in the dressing. Serve the grilled flat breads with the salad on the side.

9. Don’t Miss A Drop
If you want to get every drop of passata out of the jar, add a few tbsp of water to the empty jar. Seal the jar and shake a few times, then pour into the sauce – the jar should be almost sparkling clean and ready for the recycling, with all the passata in the pan.

10. Love Your Leftovers
The cooked flat breads will keep for up to a day in the fridge and are beat eaten cold the next day. You can make the sauce ahead and store it in the fridge in a sealed tub, for up to 3 days. You can use the sauce to make individual flat breads, one at a time, adding the peppers and feta as preferred.