Pomegranate, Cranberry and Mascarpone Flatbread
This Middle-Eastern inspired flatbread couldn't be easier to put together, but looks a lot more impressive than the effort would suggest. Taking about 5 minutes to assemble, it makes a great lunch, or an easy starter for entertaining. Perfect for vegetarian guests.
Here's what you'll need to make 4 flatbreads (I suggest 2 per person);
4 mini naan bread
Seeds from 1/2 a pomegranate
1/4 cup of dried cranberries
About 100g of mascarpone cheese
1 teaspoon of honey
1/4 cup of chopped scallions and parsley
Drizzle of balsamic glaze
Salt and pepper
First, finely chop the scallions, herbs and roughly chop the dried cranberries.
Mix your chopped ingredients with the pomegranate seeds and drizzle over the honey. Season with salt and pepper to taste.
Grill the naan bread according to the package instructions. When lightly toasted, spread liberally with mascarpone and top with the cranberry and pomegranate mixture. Drizzle with balsamic glaze for added flavour.
This vegetarian recipe could be made vegan by switching to a vegan flatbread and using coconut yoghurt or your favourite vegan cheese substitute. Use maple or agave instead of the honey, or omit it altogether for a more tart flavour.
Photography by the super talented, super lovely Claire from Studio Brown.