This is a sponsored post
The never-ending debate is re-surfacing again for the summer…. what on earth do vegetarians & vegans want to eat at BBQs? Fake sausages just dry out and turn to cardboard, and I’m getting a bit bored of halloumi.
So, here’s an idea which is deceptively easy and a sure-fire crowd pleaser at any BBQ… garlicky, olive-y flatbreads cooked quickly over the coals, topped with marinated artichokes and cherry tomatoes. Totally delicious, and great served with hummus, baba ganoush or other middle-eastern style bits and pieces.
I love globe artichoke hearts but really think life is too short to cook and prepare my own, (they are quite a faff). I’ve tried tinned ones in the past which are fine, but break down to mush so are only really useful to use in dips or spreads etc.
So I was really pleased to come across these frozen artichoke hearts in Iceland, marinated in extra virgin olive oil, basil, garlic, oregano and chilli. They are impressive – a firm texture and a really tasty marinade, far better than any tins or jars I’ve tried. They would be a really good as a pizza topping or tossed through pasta too.
I also enjoyed Iceland’s frozen Mediterranean Vegetables in basil seasoning, which I cooked in the oven then skewered up with some leftover new potatoes for another flatbread topping option.
If you think breadmaking is much too difficult for you, little flatbreads like this are a great way to start. You can experiment with the techniques like kneading and proving etc, but as they end up flat and char-grilled anyway there’s not quite so much pressure to create the perfect rise and texture as if you were attempting a white sandwich loaf.
I like making these flatbreads fairly small, about the size of the palm of your hand, so that they are easy to eat with your fingers like any good BBQ food. But by all means make bigger ones if you want to use them to wrap up a veggie sausage or even use them as a pizza base the next day.
- 500 g strong white bread flour
- 7 g sachet easy yeast
- 1 tbsp caster sugar
- 1/2 tsp salt
- 70 g pitted olives, finely chopped (I used Kalamata but green or black would also work well)
- 320 ml tepid water
- 2 tbsp dairy-free margarine
- 1 tsp 'lazy' garlic or 1 clove garlic, peeled and crushed
- 250 g Iceland frozen marinated artichokes
- 12 cherry tomatoes
- Tip the flour, salt, sugar, olives and yeast into a large bowl, and mix to combine. Add the water and mix into a dough.
- Tip out onto a floured surface, and knead for 5 minutes until the dough feels smooth and elastic. Return to the bowl, cover with cling film and leave in a warm place to rise for 45mins - 1 hour until the dough has doubled in size.
- Meanwhile, cook the artichokes according to packet instructions and set aside to cool. Toss the cherry tomatoes in the packet with the artichokes, so that they get covered with the same oil and marinade.
- Mix together the margarine and garlic in a small bowl, and set aside until needed.
- When they are cool enough to handle, thread onto skewers, alternating artichokes and tomatoes.
- When the dough has doubled in size, tip out onto a floured surface and knead lightly, then roll into a long sausage shape. Divide the dough into 4 roughly equal sections, then divide each of these into 4 again, giving you 16 small balls of dough.
- Roll each ball thinly with a rolling pin into a rough oval shape, roughly the size of the palm of your hand. Place on a floured baking tray until you are ready to cook.
- To cook on a BBQ: lightly oil the BBQ's grill, and place the flatbreads onto it cooking for about 3 minutes on each side until they are golden brown and puffed up. As soon as you take them off, brush each one with the garlic margarine and cover with foil to keep warm until you need them. Place the artichoke skewers on the BBQ and cook for 6-8 minutes until the tomatoes are starting to brown and blister.
- To cook in a griddle pan or frying pan: Heat the pan and spray or brush with a little oil. Cook 2-3 flatbreads at a time, for 3 minutes or so on each side, until they are golden brown. As soon as you take them out of the pan, brush each one with the garlic margarine and cover with foil to keep warm until you need them. Cook the skewers in the pan for 5-6 minutes, turning regularly, until the tomatoes are starting to turn brown.
For more BBQ ideas using frozen ingredients from Iceland’s #PowerofFrozen campaign, take a look at:
- Claire’s BBQ Waffle S’mores from Foodie Quine
I’m linking this recipe with the Meat Free Mondays challenge over at Tinned Tomatoes
Disclosure: This post was sponsored by Iceland. There was no expectation of a positive review, and all opinions are my own.