Conor cooks

Kombucha Flatbread with Roast Vegetables and Carrot Topped Pesto

Kombucha Flatbread with Roast Vegetables and Carrot Topped Pesto
Preparation time:
45 minutes
Cooking time:
20 minutes
Serves:
6

This fresh and delicious dish is perfect for lunch. The carrot topped pesto is a great way to use up leftover carrots. Conor’s kombucha flatbread recipe is so simple and can be used for a variety of other dishes.

  • Kombucha Flatbread with Roast Vegetables and Carrot Topped Pesto

    Ingredients

    For the kombucha flatbreads:
    • 400g plain flour
    • ½ tsp salt
    • 50g butter
    • 3 floz milk
    • 3 floz kombucha
    For the carrot topped pesto:
    • leafy tops from 1 bunch of carrots and stems finely chopped (make sure to wash well under cold water)
    • small handful basil leaves
    • 50g peanuts (salted is fine)
    • 25g Parmesan
    • 1 garlic clove
    • 120ml of vegetable oil
    • salt and pepper
    For the carrot topped pesto:
    • Rapeseed oil
    • Use your favorite vegetables that are in season, for this recipe I used onions, spring onions, garlic, aubergine and tomatoes. 
  • Method

    For the kombucha flatbreads:
    • Place the flour and salt into the bowl of your Kenwood Chef. In a small pot or a bowl for the microwave add your milk and butter and slowly heat until the butter has melted. Then add in your kombucha.
    • On a slow speed start your Kenwood Chef and slowly add the liquid butter. Then put to medium speed until totally combined and smooth.
    • Remove from the mixer and cover the bowl with a damp cloth for about 30 minutes to rest.
    • Divide into 6 equal size balls. Roll each ball into an oval or rectangle shape and ensure that it is nice and thin.
    For the carrot topped pesto:
    • Place all the ingredients except the oil into your blender or bowl, slowly add the oil and begin to blend until smooth, check the seasoning.
    For the roasted vegetables:
    • Cut your vegetables into equal sizes, almost a small thumb size. Place onto a baking sheet, drizzle with rapeseed oil, sprinkle with sea salt and black pepper and roast in a hot oven for 15 mins.
    To assemble the dish:
    • In a hot heavy pan, add a splash of oil, place your rolled out flatbread into the pan. You will see it start to puff up, this is fine. Cook for 1 minute, then turnover and cook for a further minute.
    • Put onto a plate, add your roast vegetables and pesto over the top and enjoy!
    • I also like to add a soft cheese like a brie or blue cheese simply chopped or crumbled over the vegetables aswell

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