Flatbread with Blue Cheese and Nettle Pesto
Charred broccoli, creamy dolcelatte, sweet red onion and crunchy walnuts, all on warm, smoky flatbread with a punchy nettle pesto!
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Ingredients
- 300g self-raising flour
- 100g thick Greek yoghurt
- Pinch salt
- Water to bring together
- 200g dolcelatte
- 1 red onion, sliced
- 1 bunch purple sprouting broccoli
- 100g walnuts
- 100g nettles, blanched
- 100g pine nuts
- 100ml olive oil
- 2 cloves garlic, crushed
- 1 lemon juice and zest
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