Friday 18 August 2017

Flat Bread with Chargrilled Chicken, Avocado and Peppers

Jenny Bristow

Flat bread 175g/6oz plain flour

1 tbsp olive oil

75-100ml/3-3½fl oz water or milk Gluten-free variation Replace the plain flour with 50g/2oz gluten-free flour

110g/4oz soya or chickpea flour

1 tsp xantham gum Topping 1 chicken fillet

1 red pepper, cut into chunks

1 avocado, diced

1 beef tomato, sliced

¼ cucumber, sliced

1 tsp olive oil Creamy mustard dressing 4 dsps yogurt

½ tsp mustard

½ tsp chilli flakes

1 tsp red pesto

This is a quick and easy snack that brings together wonderful flavours, and the creamy mustard dressing finishes the dish off a treat.

The dough will make two large flat breads, and I have included a gluten-free variation.

1 For the flat bread: Mix together the flour and add the oil and liquid. Mix to form a soft dough, then divide the dough into two pieces and shape into rounds. Flatten out into flat breads of approximately 18cm/7in in diameter. Cook each one individually in a frying pan or grill pan. If you are using a frying pan, it will need to be lightly oiled.

2 Cook for one to two minutes on each side until lightly cooked and golden. If sealed in a polythene bag, the flat bread will keep for four to five days.

3For the topping: Cook the chicken fillet on a hot grill pan for eight to nine minutes until nicely charred and cooked, then cut into fairly large bite-sized pieces.

4While the chicken is cooking, fry the pepper for four to five minutes in a lightly oiled pan. Place the chicken and peppers in a bowl with the avocado, tomato, cucumber and olive oil and mix well.

5For the creamy mustard dressing: Mix together the yogurt, mustard, chilli flakes and pesto. To assemble the dish, pile the chicken and avocado topping on to the tortilla and smother with the creamy mustard dressing.

Serve the dish hot or cold.

Irish Independent

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