Feta and roasted red pepper dip with gluten-free cheesy flatbread

Ingredients

 

For the dip

 

200g feta

2 roasted red peppers

4 picante peppers

1 tsp minced garlic

½ small red onion

1 tsp lemon juice

Zest of 1 lemon 

 

For the flatbread

 

70g buckwheat flour

60g sorghum flour

70ml water

60ml rapeseed oil

75g grated parmesan

1 tsp dried mixed herbs

½ tsp celery salt

1 tsp onion powder

50g butter

1 tsp garlic puree

2 tsp flat leaf parsley, chopped 

Method

 

  1. Start with your dip. Place all of the dip ingredients into the bowl of a food processor and pulse and blitz until smooth. Taste and adjust the seasoning as required
  2. Pour into a serving dish and place in the fridge to chill while making the flatbreads
  3. For the flatbread; in a mixing bowl, place all of the ingredients apart from the butter and chopped parsley and mix together thoroughly. It will be sticky and have a texture between a thick batter and a dough
  4. Grease a flat baking sheet well and place the flatbread dough on to the sheet, then spread out to level
  5. Place into a preheated at 180C for 12 minutes
  6. In a saucepan, heat the butter and garlic until the butter melts, add the chopped parsley and stir through. Remove from the heat
  7. After 8 minutes, remove the flatbread from the oven and brush generously with the garlic and parsley butter, then place back in the oven for 5 minutes or until it is golden brown
  8. Remove from the oven and place the flatbread onto a chopping board
  9. Slice into smallish pieces and serve with the dip
  10. The flatbread can be enjoyed again the following day, simply heat it in the microwave for a few seconds before serving, but it is best eaten on the day while still warm

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