Christmas Leftover Flatbread with Boursin® Garlic and Herbs

“I love a Christmas dinner and I’m sure the feeling is mutual up and down the land, however the leftovers and the adventurous ways to use them over the next few festive days is really exciting. This dish takes all of the lovely leftover vegetables and adds a middle eastern warmth for a truly delicious, easy and resourceful meal. A homemade flatbread is a great vehicle for most toppings and a base for a quick easy pizza. The garlicky herby kick from the Boursin adds the final wow.” –Kenny Tutt

SIDE AND SNACKS 25 MINS VEGAN HEALTHIER LIVES EUROPE

This recipe is created by:

Ingredients

For the Flatbread:

300g Self-raising flour

150g Natural or live yoghurt

1/2 tsp Baking powder

1 tbsp Vegetable oil or olive

Pinch of fine salt

1 tsp Nigella/onion seeds (optional)

For the Topping:

100g Boursin Garlic & Herbs, crumbled

1 Medium white onion, finely sliced

2 Cloves of garlic, finely sliced

1 tsp. Ground cumin

1 tsp. Ground coriander

1/2 tsp Chilli flakes

Any delicious leftover Christmas day veg cut into bite sized morsels (Carrots, sprouts, parsnips, roast potatoes, red cabbage)

Chopped fresh coriander to finish

Salt & pepper

Tbsp. of vegetable or sunflower

Nutrition Information

Energy 142kcal/598kJ
Fat 7.7g including SFA 3.2g
Cabohydrates 13.8g including sugar 3.2g
Protein 3.2g
Salt 0.50g
Fiber 1.9g

Instructions

Firstly, preheat your oven to 210°C fan/230°C non fan/gas mark 8. Put a large baking sheet in the oven or if you have one large pizza stone in the oven to heat up.
For the dough, mix the flour with the baking powder, salt, nigella seeds (optional) yoghurt and oil to form a soft dough. Knead for 2-3 minutes until smooth. Wrap in baking paper and pop in the fridge to rest whilst you assemble your toppings.
Over a medium heat, with a little oil in the pan, sweat down the onions and garlic until nice and golden. Add the cumin, ground coriander and chilli for a little warmth then add your Christmas day leftover vegetables of choice and fry to get some colour. Finish with some salt and pepper to season and put the mix to the side.
Take the dough out of the fridge and roll out on a floured dusted surface to a rough oval or rectangle.
Carefully transfer the flatbread to the hot tray/pizza stone, then quickly top with an even scatter of the spiced Christmas veggies and a generous crumble of Garlic & Herb Boursin.
Bake in the oven for approx. 20-25 minutes until the base is nicely crisp and golden brown. Once finished, slice and serve with a final flourish of aromatic chopped coriander.