Bacon & caramelised onion pockets
Filled with crisp bacon, fried onions and melted cheese, these are a deliciously indulgent addition to a summer brunch
2 large, thinly sliced
2 clove(s), crushed
6 teaspoon(s), finely chopped
½ teaspoon(s), level
Bacon medallions, raw
125 g, sliced
250 g, tenderstem, chopped
200 g, young leaf
6 individual, medium
Light Feta Cheese
100 g, crumbled
400 g, mixed, halved
3 medium, roughly chopped
2 tablespoon(s), leaves, larger ones torn
- Heat 1 tbsp of the oil in a large nonstick pan set over a medium-high heat. Cook the onion, stirring, for 10 minutes, until golden. Add the garlic, rosemary and chilli and cook, stirring, for 1 minute or until fragrant.
- Put the bacon in the pan and stir-fry for 5 minutes until browned. Add the broccoli to the pan and cook for 2 minutes, then add the spinach and cook for another 2 minutes until the broccoli is tender and the spinach is wilted. Remove the pan from the heat and set aside
- Heat a nonstick frying pan over a medium heat, or preheat a sandwich press. Top half of each flatbread with the bacon mixture and scatter over the feta. Fold the flatbread over to enclose the filling and cook in the pan or sandwich press for 5 minutes until the cheese is melted.
- Meanwhile, combine the tomatoes and basil in a medium bowl. Whisk together the vinegar and remaining oil, season well, then drizzle over the tomatoes. Toss until well combined, then serve alongside the flatbreads.