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ROASTED RED PEPPER, ROCKET, CASHEW AND FETA FLATBREADS

This new twist on pizza is a great dish for a summer lunch or early evening supper. Making the flatbreads from scratch is well worth it. Try different toppings, too, depending on the season and what you have in your fridge. You can also make up a load of bases and freeze them between baking parchment (pre-proving).

Makes: 4 flatbreads

Preparation time: 30 minutes, plus 1 hour rising and 20 minutes proving

Cooking time: around 30 minutes

160g roasted red peppers, deseeded and skin removed, or piquillo peppers (jarred or tinned), drained and roughly chopped

50g cashew nuts, toasted and roughly chopped

100g feta cheese, crumbled

40g rocket

sea salt and freshly ground black pepper

FOR THE FLATBREAD DOUGH

250g strong white bread flour, plus extra for dusting

½ 7g sachet fast-action dried yeast or easy-bake yeast

½ tsp caster sugar

2 tbsp olive oil, plus extra for greasing and drizzling

½ tsp table salt

FOR THE DRESSING

2 tbsp tahini

3 tbsp Greek yoghurt

1 tbsp toasted sesame oil

1 tbsp sriracha sauce (hot chilli sauce)

1 tbsp chopped coriander

grated zest and juice of 1 lime

To make the flatbread dough, put the flour in a large bowl, stir in the yeast, sugar, olive oil and 130–150ml of warm water and mix together to form a soft, smooth dough that leaves the sides of the bowl. Turn it out of the bowl and knead it for 7–10 minutes. Alternatively, make the dough in a standmixer fitted with a dough hook.

Transfer the dough to a clean, lightly oiled bowl, cover with oiled clingfilm and leave in a warm place for about 1 hour, or until the dough has doubled in size.

Tip the risen dough out onto a floured work surface. Cut it into 4 equal pieces and roll each piece out to an oval approximately 25cm in length. Place each dough circle on a piece of floured baking parchment and stack them on top of each other on a baking tray. Cover lightly with clingfilm and leave in a warm place to prove for 20 minutes.

Preheat the oven to 200°C/180°C fan/gas 6.

To make the dressing, whisk all of the ingredients together in a bowl, adding a little water if necessary to give the dressing a drizzling consistency. Season to taste.

Heat a large, non-stick frying pan over medium heat. When hot, add one of the flatbreads and dry-fry it for 2 ½–3½ minutes on each side until they are lightly golden and puffed up. Remove from the pan and place on a baking tray and repeat with the remaining three flatbreads.

Sprinkle the flatbreads with the chopped red pepper, cashew nuts and feta. Bake for around 10 minutes then remove from the oven and drizzle the hot flatbreads liberally with the dressing. Scatter over the rocket to serve.