Quick flatbread with goat’s cheese, blueberries and mint

Step 1/4

• 57½ g full-fat Greek yogurt
• 57½ g flour
• 1 tsp baking powder
• 1 tbsp olive oil
• ½ pinch salt

• bowl (large)
• rolling pin

Add the greek yogurt, flour, baking powder, olive oil and salt to a large bowl and form into a dough. Next, roll out the dough on a lightly oiled surface and form into a flatbread.

Step 2/4

• ½ tbsp olive oil

• nonstick pan
• spatula

Preheat the oven to 200°C/390°F. Heat some oil in a non-stick pan. Fry the flatbread on each side for approximately 1 min. The dough can be flipped once it has formed some darker spots.

Step 3/4

• 90 g blueberries
• 125 g fresh goat cheese
• 1 tbsp lemon marmalade
• ½ tbsp olive oil
• flaky sea salt
• mint (for garnish)

• baking sheet
• parchment paper
• cutting board
• knife

Wash blueberries and put part of the blueberries for garnishing aside. Cut goat cheese in slices or pieces. Transfer the dough from the pan onto a baking sheet lined with parchment paper. Spread the marmalade onto the flatbread. Cover with goat’s cheese and the majority of the blueberries. Sprinkle with olive oil.

Step 4/4

• 5 cl Schweppes Original Wild Berry
• 2½ cl Lillet Blanc
• mixed berries (for garnish)
• mint (for garnish)
• ice cubes

Enjoy your meal!