Ingredients
FOR THE SALAD
Radicchio: 1 head
Grapes: 80g
Nocellara olives: 100g, pitted
Feta: 200g
Hazelnuts: 40g, toasted
Butter beans: 200g
Extra virgin olive oil: 3 tbsp
Balsamic vinegar: 2 tbsp
Salt and black pepper
FOR THE FLATBREADS
Strong bread flour: 300g
00 flour/pizza flour: 200g
Yeast: 1 tsp
Warm water: 340g
Salt: 8g
Who says you can’t enjoy salads in the winter months? Serve this delicious combination of in-season radicchio, grape and feta with simple, fluffy flatbreads
Serves 6
01.
To make the salad
- Separate the radicchio leaves and put them in a mixing bowl. Half the grapes, olives and toasted hazelnuts, and add them to the radicchio along with the white beans. Crumble the feta but keep it separate.
- Mix the balsamic and olive oil, then spread across the salad. Season with salt and pepper and mix everything. Top with the crumbled feta, mix gently once more, then transfer to a serving plate and enjoy.
02.
To make the flatbreads
- Dissolve the yeast in the water and whisk it to ensure it’s fully dissolved. Leave for 10 minutes.
- Add the flour and salt, and then knead either by hand (for 10 minutes) or in a blender on a medium speed with a dough hook for five minutes. The dough should be smooth and bouncy.
- Place into a clean bowl and cover; let the dough rise for 1-2 hours.
- Split the dough into 6 pieces and shape each into a tight ball. Let the balls rise for a further 30 minutes.
- Once they have risen slightly and are bouncing, use a rolling pin to roll them into roughly 15cm circles. Heat a pan on high heat, before turning it down to medium. Cook the flatbreads in the pan, dry, for a few minutes on each side until they’re cooked through. Serve with a drizzle of olive oil and sea salt.
