Roasted Tomatoes with Feta, Dukkah, and Homemade Flatbreads

Name: Roasted Tomatoes with Feta, Dukkah, and Homemade Flatbreads
Prep time: 20 min
Cook time: 100 min
Total time: 120 min
Yield: 4
Ingredients: 1 kg mixture of medium and large ripe tomatoes; 150 g feta, crumbled; 500 g strong white bread flour; 25 g pistachios shelled and roughly chopped; 25 g hazelnuts skinned and roughly chopped; 4 tbsp extra-virgin olive oil; 2 tbsp olive oil; 2 tbsp sesame seeds; 1 tsp coriander seeds; 1 tsp cumin seeds; 1 tsp caraway seeds; 1 tsp fast-action dried yeast; 1 tsp caster sugar; 1 tsp fine sea salt; 1 handful parsley and mint leaves, to serve

Juicy roasted tomatoes topped with salty crumbled feta and crunchy Egyptian dukkah, served alongside warm, fresh-baked flatbreads. This vibrant Mediterranean-inspired dish is perfect as a light lunch or a sophisticated appetizer.

Servings4 Portions

Prep Time20 Mins

Cook Time100 Mins

Difficulty

Intermediate

Ingredients

mixture of medium and large ripe tomatoes
1 kg
feta, crumbled
150 g
strong white bread flour
500 g
pistachios shelled and roughly chopped
25 g
hazelnuts skinned and roughly chopped
25 g
extra-virgin olive oil
4 tbsp
olive oil
2 tbsp
sesame seeds
2 tbsp
coriander seeds
1 tsp
cumin seeds
1 tsp
caraway seeds
1 tsp
fast-action dried yeast
1 tsp
caster sugar
1 tsp
fine sea salt
1 tsp
parsley and mint leaves, to serve
1 handful

Step-by-Step Instructions

Prepare the dukkah by stirring the chopped nuts and seeds together; set aside. For the flatbreads, combine the bread flour, yeast, sugar, and salt in a large mixing bowl. Pour in 300ml of lukewarm water and mix until a soft, sticky dough forms. Tip the dough onto a lightly floured surface and knead for 5 minutes until smooth. Place the dough back in the bowl, cover, and let it prove in a warm place for about 1 hour, or until doubled in size.

Preheat your oven to 220°C (200°C fan/gas 7). Once the dough has risen, divide it into four equal pieces. Roll each piece into a ball, then flatten into a rough oval shape about 4mm thick. Transfer the ovals to two large non-stick baking trays. Brush the tops with olive oil and sprinkle with sesame seeds. Bake for 15 minutes until golden and firm. Move the flatbreads to a wire rack to cool slightly.

Keep the oven at 220°C. Cut the tomatoes in half horizontally and arrange them cut-side up in a large ovenproof dish. Season with a pinch of sea salt, black pepper, and a little sugar to balance the acidity. Drizzle with extra-virgin olive oil, then sprinkle the crumbled feta and the prepared dukkah evenly over the tomatoes.