When you need something easy, to use up ingredients that you have in the fridge, or just because it’s fig season, trust me when I say that this should be your go to recipe.
It’s quick, easy, and delicious. It’ll hit every craving you have and then some. I promise.
1 onion, thinly sliced
40 grams unsalted butter
2 figs, thinly sliced
50 grams goat’s cheese
100 grams brussels sprouts, grated or roughly chopped
100 gram self-raising flour
6 tablespoons Greek yoghurt
1 tbsp oregano
fig molasses (or pomegranate molasses, or balsamic vinegar)
- Over medium heat, add the butter to a frying pan. When the butter has started to melt, add the onions and stir, coating the onions in the butter. Turn the heat down to medium-low and allow the onions to caramelise, about 20 minutes. Stir occasionally, so as to avoid any burning. When done, set aside.
- Preheat the oven to 180°C.
- Combine self-raising flour, yoghurt and oregano in a bowl. Using your hands, knead the dough gently. Add more flour as necessary. Once it comes together, place the dough onto a baking tray lined with parchment paper. Gently flatten the dough out to an oval shape, approximately 1cm thick.
- Scatter the caramelised onions over the flatbread, followed by the sprouts, figs and goats cheese. Sprinkle with salt and pepper.
- Place in the oven for 12 – 15 minutes, until the bread has turned golden brown, and the brussels sprouts have started to brown.
- Drizzle with olive oil and fig molasses. Enjoy!