Caramelised shallot flatbread
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Serves  4  Print this recipe  FavoriteLoadingAdd to my favourites
  
Nutrition Value
Kcalories
321
Fat
12g
Saturated Fat
4.9g
Carbs
44.2g
Sugars
0.6g
Protein
25.4g
Fibre
17.5g
Sodium
0.48g
Ingredients
300 g shallots, trimmed
0 - Extra virgin olive oil, for brushing
0 - salt and black pepper
2 tbsp red wine vinegar
400 g pre-cooked flatbread (preferably garlic flavoured)
80 g goats' cheese, crumbled
1 large handful of fresh parsley, chopped
Method

1    Heat a barbecue or grillpan to a low heat and thread the shallots onto skewers. Lightly brush with oil and season well with salt and pepper. Cook, turning often, for 15-20 minutes until soft and caramelised. Remove from the skewers and drizzle with the vinegar. 

2    Heat the flatbread on the barbecue for a minute until warmed through, then spread over the goats' cheese.

3    Remove the bread from the barbecue and add the shallots. Use the back of a fork to press the shallots down so they spread over the top. Sprinkle over the parsley and slice to serve.