Beer battered flatbreads

Enjoy crispy, grilled flatbreads served with crispy Giant Beer Battered Onion Rings. The fresh green spread of chickpeas, mint and lime provides a surprisingly fresh taste. Topped with red cabbage slaw and candy cucumber, it creates a dish bursting with flavours and textures. A perfect spring topper!

Preparation method

1 Prepare the spread

Put the chickpeas, pine nuts, parsley, mint, lime juice, garlic and salt in a food processor. Blend until a smooth spread while slowly pouring in the olive oil. If necessary, add a little water until it reaches the desired consistency. Taste and season further with salt and pepper. Set aside.

2 Make the red cabbage mixture

Mix the red cabbage and apple in a bowl. Heat the cider vinegar, sugar, water and pinch of salt in a small pan until the sugar dissolves. Pour this mixture over the red cabbage and apple and leave to marinate for 10 minutes. Season with salt and pepper.

3 Prepare the Onion Rings

Then bake the Giant Beer Battered Onion Rings in the oven, air fryer or deep fryer. The correct baking times are indicated on the packaging.

4 Grill flatbreads

Heat a grill pan over medium-high heat. Grill the flatbreads on both sides until they have nice grill marks and are slightly crispy, about 2-3 minutes per side.

5 Make the flatbreads

Spread the grilled flatbreads with the green spread. Spread the red cabbage and apple on top. Place the Giant Beer Battered Onion Rings on top and garnish with the slices of candy cucumber and fresh mint. Bon appetit!

Supplies

For 4 servings

  • 16 Giant Beer Battered Onion Rings
  • 4 flatbreads
  • 4 candy cucumbers, thinly sliced
  • 10g mint, for garnishing
  • Salt and pepper

For the green spread

  • 1 can (400g) chickpeas, drained and rinsed
  • 30g pine nuts, toasted
  • 15g parsley, coarsely chopped
  • 15g mint leaves, coarsely chopped
  • 1 clove of garlic, pressed
  • 1 lime, the juice
  • 4 tbsp (extra virgin) olive oil
  • ½tl salt

For red cabbage

  • 100g red cabbage, cut into thin strips
  • 1 apple, in small cubes
  • 1½ tsp apple cider vinegar
  • ½el sugar
  • 50ml water

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