Pea, Edamame, Asparagus and Goat's Cheese Flatbreads

Pea, Edamame, Asparagus and Goat’s Cheese Flatbreads

We love a flatbread and are always looking for new ways to use them.  In this recipe, we combine some of our favourite vegetables with some salty cheese to create Pea, Edamame, Asparagus and Goat’s Cheese Flatbreads.

We use some of our super soft flatbreads, with a vegetarian topping, making the most of the lovely asaparagus, which is currently available in the shops.

You could use other seasonal vegetables such as broad beans and we used goat’s cheese because this is what we had in the fridge but it would also work well with burrata, feta or halloumi.

Method

1. Setup your Egg for a direct cook with your stainless steel grid and a skillet. Set the Egg temperature to 200°C.
2. Use a couple of supersoft flatbreads, or just buy some Turkish flatbreads.
3. We cooked the flatbreads in a hot skillet for about 1 minute on one side, with a bit of oil until toasted brown and puffed up. Then we flipped them and cooked the other side for a minute or so.
4. Once cooked, remove from the heat, place on a plate and wrap in a tea towel to keep warm.
5. Heat 2 tbsp oil in the skillet and add the garlic, edamame beans and peas.  Cook for about 5 to 7 minutes stirring occasionally until the veg is cooked.  
6. At the same time, place the asparagus spears directly on the grid, turning occasionally. Once cooked, chop the asparagus into 3cm chunks and add to the skillet with the cooked vegetables.  Give it a good zhuzh! Remove from the heat.
7. Now you’re ready to serve, place one flatbread on a plate, add a layer of salad leaves.  You could use watercress, rocket or your preferred salad leaves.
8. Add a good serving of the cooked vegetables onto the salad leaves and sprinkle over some small chunks of goat’s cheese.  This would also work with feta or burrata.
9. Drizzle with some olive oil and a squeeze of fresh lemon juice.
10. Finish with a grind of sea salt and black pepper.
11. Repeat with the second flatbread.