This looks fancy but really is very easy, fast and delicious. Perfect for busy summer days!
I used prepared flatbreads and brushed with olive oil, add small dallops of pesto all over, added cut up cooked chicken breast (vegetarian option-leave out chicken) and topped with crumbled goat cheese. Then bake this in 425 degree Fahrenheit oven for 5 minutes.
Take out and top with arugula (dressed with balsamic vinaigrette) top with a few cherry or grape tomato halves. Drizzle with balsamic glaze. That’s it, quick, fancy and delicious. Just pop open a nice bottle of wine et voila!
It may sound like a strange fusion but it was sooo good and I ate so much it hurts to breathe. Evie ate as much as I did!
I took two different recipes and put them together for this meal and it worked. I used a bottled cilantro chutney to drizzle, which would have been even better if I had the time to make my own version.
For the paneer there really wasn’t a measured recipe so I just make a guess at amounts.
For the spinach flatbreads I pretty much used Jhuls recipe, but I used about 5-6 tbsp of water to get the dough to come together.
For the paneer I followed SJ’s instructions, used a mixure of about 1tsp of each, chilli powder, coriander, salt, cumin and a garam masala that I had in the cupboard. Basically combined spices them tossed the slices of paneer with the spices and a drizzle of canola oil then grilled.
Make onion and pepper mixture with some tomato to top.
Place all on flatbread and drizzle with cilantro chutney and tamarind sauce.