These flatbreads are a flavour sensation. Topped with fresh watercress, juicy roasted beetroot, sweet figs and creamy avocado, they will satisfy every single one of your taste buds. Whether you take them along to a dinner party for some fancy tapas-style nibbles or whip it up for lunch – it is a winner in all domains. Simple, fresh & nutritious.
Recipe makes 6 crackers
1 handful of Watercress
1 tbsp Olive oil
Pinch of Himalayan salt
3 dried Figs
½ Red onion
Flat Bread crackers (we used Huntley & Palmers)
Pre heat oven to 180 degrees & line a baking tray with parchment paper. Slice beetroot into thin wedges and toss in a bowl with olive oil and a pinch of salt.
Spread beetroot wedges out on your baking tray and place in the oven for 10 minutes.
In the mean time, toss watercress, fig, red onion & avocado slices in a bowl & set aside. Remove beetroot from the oven and toss through salad mix.
Lay your flat bread crackers out onto a platter & proportion ingredients evenly across them. Lastly, drizzle with balsamic glaze and garnish with cracked pepper.
Recipe: Real Rad Food