Serves 4
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  1. Heat one tablespoon of olive oil in a pan over a medium-low heat. Add the onions, thyme and a pinch of salt and black pepper. Cook for 20-25 minutes until very soft and golden brown.
  2. Meanwhile, spread each flatbread generously with the goat’s cheese. Preheat the oven to 200˚C/180˚C fan/gas mark 6.
  3. Spread the caramelised onions over the goat’s cheese, then top with the chicken and grapes. Bake for 10 minutes, or until the edges are golden brown.
  4. To serve, scatter the flatbreads with fresh rocket and Parmesan shavings and slice.

Note: naan breads can be used as an alternative to flatbreads, if you wish.

Nutrition Facts

Per Serving 650kcals, 30.6g fat (8.5g saturated), 62.2g carbs (5.5g sugars), 30.8g protein, 3.9g fibre, 0.315g sodium