Clodagh's easy lunch ideas 🥙
If you’re avoiding the travel chaos and working from home with a house full, Clodagh’s here to make life that little bit easier. She’s using up what you have in the fridge and making flatbreads four ways, to please even the fussiest eater.
Greek Pitas
Serves 2
Ingredients
2 large pita breads
180g cooked chicken breast, torn into shreds
1 tablespoon olive oil
1 large garlic clove, peeled and grated
1 teaspoon dried oregano
¼ cucumber, halved, deseeded and grated
100g tzatziki dip
1 tomato, sliced
Large handful lettuce, shredded
½ red onion, thinly sliced
Method
1. Heat the oil in a non-stick frying pan over a medium heat. Add half of the garlic and fry for 30 seconds. Add the chicken and oregano. Fry for 2 minutes until hot. Season liberally.
2. Warm the pitta breads under a hot grill for 1-2 minutes. Spread with a good layer of tzatziki, top with tomato, lettuce and red onion and scatter over the warm chicken.
Roasted Red Pepper, Hummus Burrata and Tomato
Serves 2
Ingredients
2 large thick flatbreads
120g hummus
2 large roasted red peppers from a jar, deseeded and sliced
10 cherry tomatoes, halved
1 medium burrata ball
Drizzle of extra virgin olive oil
1 tablespoon basil leaves, torn
Sea salt and freshly ground black pepper
Method
1. Heat a griddle pan over a high heat and grill your flatbreads for 1 minute on each side or until they have nice grill marks.
2. Spread a thick layer of hummus over each and scatter over the cherry tomatoes and red pepper slices over the top.
3. Tear up the burrata into bite size chunks and dot around the flatbread. Season liberally, drizzle over a good glug of extra-virgin olive oil and scatter over the torn basil leaves.
2 large thick flatbreads
½ tablespoon butter
60g baby spinach
100g fresh pesto
200g fresh ricotta
½ tsp dried chilli flakes
Grating of fresh nutmeg
Sea salt and freshly ground black pepper
Pesto & Spinach Flatbread
Serves 2
Ingredients
2 large thick flatbreads
½ tablespoon butter
60g baby spinach
100g fresh pesto
200g fresh ricotta
½ tsp dried chilli flakes
Grating of fresh nutmeg
Sea salt and freshly ground black pepper
Method
1. Preheat the oven to 200°C/400°F/gas mark 6.
2. Melt the butter in a small frying pan over a medium heat. Add the spinach and sauté for one minute until just wilted. Remove to a kitchen towel lined plate and blot well to remove any excess liquid.
3. Lay the flatbreads on a lined baking sheet and spread over the pesto.
4. Cover with the spinach and dot teaspoonfuls of ricotta over the top.
5. Season liberally with sea salt and black pepper, a grating of nutmeg and a sprinkle of dried chilli flakes. Bake for 5 minutes in the pre-heated oven.
Courgette, Tomato, Pine Nut And Red Pesto Flatbread
Serves 2
Ingredients
2 large garlic pizza flatbreads
80g sundried tomatoes in oil, drained and roughly chopped
80g fresh red pesto
1 medium courgette, cut into thick ribbons using a vegetable peeler.
2 tablespoons pine nuts
1 tablespoon basil leaves, torn
Sea salt and freshly ground black pepper
Method
1. Preheat the oven to 200°C/400°F/gas mark 6
2. Place the flatbreads on a lined baking tray and spread over the red pesto and scatter over the courgette ribbons.
3. Dot over the sundried tomatoes, scatter over the pine nuts and bake for 8-9 minutes.
4. Season well and finish with the basil.