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Crispy Flatbread With Roasted Vegetables, Steak & Rocket

There is nothing to beat a classic summer picnic with all the trimmings for treasured get-togethers. Foodie Sam Linsell of @drizzleanddip fame has created a juicy Mediterranean steak flatbread to complement the ripe plums, blueberries and hints of cigar box, mint and herbs of the vibrant KWV Classic Collection Cabernet Sauvignon.


Serves 2 – 4 at a picnic

Roasted vegetables

400g zucchini thickly sliced

1 large red or yellow pepper cut into rough chunks

1 large red onion cut into 8ths and broken up into thick florets

2 fresh thyme stalks

Olive oil

Sea salt and pepper

Crispy flatbread

150g self-raising flour

110ml cold water

½ tsp salt

1 tsp sesame seeds – optional

½ tsp dried oregano – optional

Herb crème fraîche

½ tub (125g) crème fraîche

Zest from ¼ lemon

1 Tbsp of fresh lemon juice

1½ Tbsps of finely chopped chives or parsley

Sea salt and pepper


250g steak of your choice

Salt and black pepper

Olive oil

Lemon juice

Shaved parmesan to garnish

Rocket leaves to garnish


To roast the vegetables

Preheat the oven to 200°C and toss the washed and cut vegetables into a large oven tray.

Sprinkle lightly with olive oil, sea salt and black pepper.

Add the thyme stalks if applicable and toss the vegetables to coat lightly with the oil.

Roast for 30 minutes until starting to brown on the edges and cooked through.

Remove and bring to room temperature.

To make the flat bread

Mix all the ingredients together in a bowl using a fork.

Once a ball is formed, remove from the bowl, and give it a short knead using extra flour as required.

Set the dough aside to rest.

To make the herb crème fraîche,

Mix all the ingredients together, season to taste and then cover in the fridge until you are ready to serve.

Brush the steak with olive oil and season very well with salt and black pepper. Fry in a very hot pan until caramelised and browned on the outside but pink on the inside (or to your preference). Set it aside to rest for 10 minutes. When cool, thinly slice against the grain and give the meat a spritz of lemon juice.

Roll the dough out onto a floured surface until it is as thin as it will go without breaking. It will be around 30cm in diameter. Heat a non-stick skillet or cast-iron pan to very hot and then drop the flat bread straight into the pan. Once bubbles start forming on the surface and the underside is starting to brown, flip it over and cook the other side.

To assemble

Spread the herb crème fraîche over the bottom of the flat bread, top with the roasted vegetables and the thinly sliced steak. Garnish with parmesan shavings and fresh rocket. Season with more salt and pepper and serve.


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