Flatbread with chèvre, pine nuts and honey drizzle
This drizzle uses a packs a real flavour punch and ties in nicely with the tangy and bold flavours of the flatbread.
Serves 4 as a starter. 25 minute cook and prep time.
For the beetroot:
400g beetroot, sliced
1 tbsp olive oil (or oil spray)
Pinch of salt
For the flatbread:
1-2 large flatbreads
A few handfuls of rocket
60g pine nuts
Make the beetroot crisps
Pre-heat the oven to 200°C, preferably fan-assisted, and line an oven tray with baking paper.
For the crisps, peel and finely slice the beetroot. The slices need to be paper thin, so a mandolin or cheese slicer will come in handy. Place in a bowl with the oil and salt; use your hands to ensure all the slices are coated. Lay out the slices in a single layer on the lined oven tray (you may need to do this in batches). Bake in the oven for 10-12 minutes, turning halfway through. Once crispy, remove from the oven and cool on a rack over a kitchen towel. The crisps might not all be cooked at once, so remove them in batches to avoid burning.
Make the flatbread
Cut the flatbread into wedges or slices, share and enjoy!