Ingredients

  • 2 tablespoon olive oil
  • 2 trimmed leeks at 225g, finely sliced
  • 1 large onion, finely chopped
  • 1 garlic clove, crushed
  • 1 teaspoon dried thyme or 1 tablespoon freshly chopped thyme
  • 2 tablespoon pine nuts
  • 6 cherry tomatoes, halved
  • 100g feta cheese, crumbled
  • 4 flatbreads
  • 4 tablespoon half fat crème fraiche
  • Salt
  • Freshly ground black pepper

Method

  1. 1

    1. Preheat the oven to 180°C (fan 160°C or gas 4). Line a baking tray with foil.

  2. 2

    2. Heat the olive oil in a large non-stick frying pan. Gently cook the leeks and onion for 5 minutes or until softened but not coloured. Add the garlic and thyme and cook for a further minute

  3. 3

    3. Increase the heat, toss in the pine nuts and cook for 1 minute to lightly colour. Season well with salt and freshly ground black pepper.

  4. 4

    4. Remove from the heat. Toss in the tomatoes and feta cheese.

  5. 5

    5. Unfold the flatbreads and arrange on baking tray. Dollop each with a spoonful of crème fraiche then pile on the leek mixture.

  6. 6

    6. Cook in the hot oven for 8-10 minutes or until the leeks are tinged golden brown and cheese softened.

  7. 7

    7. Serve immediately.

  8. 8

    *All information included in this recipe has been provided by Produce World.

Nutritional Details

Each serving provides
  • Energy 1411kj 337kcal 17%
  • Fat 21.8g 31%
  • Saturates 6.5g 33%
  • Sugars 0.0g 0%
  • Salt 5.4g 90%

% of the Reference Intakes

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