Summer

Fig Flatbread with Preserved Lemon Labneh

With an excess of figs in the kitchen this time of year may I suggest a delicious flatbread to use them up? Here I've cooked a flatbread with just olive oil and salt, topped it with preserved lemon labneh, rocket, figs, pine nuts, and if you'd like to be extra decadent a few slices of prosciutto.

Ingredients

Recipe serves:

2 flatbread bases (see recipe in essentials)

olive oil

salt

1/4 cup preserved lemon labneh (see recipe in essentials)

handful of fresh rocket

6 fresh figs, quartered

2 tablespoons toasted pine nuts

6 slices prosciutto (optional)

Instructions

Prepare the flatbread bases by rolling them out into oblong shapes, rubbing with a bit of olive oil and salt, and placing them in a 250/500 degree oven for 12-15 minutes, until crispy and slightly golden. They need to be fully cooked as they won't go in the oven again. Allow to cool just slightly before continuing.

Spread a thin layer of the preserved lemon labneh on the flatbreads, layer on some rocket, arrange the quartered figs on top and sprinkle with the toasted pine nuts. If you're using the proscuitto drape it on top of it all.