Ingredients

For the kombucha flatbreads:

• 400g plain flour
• 1/2 tsp salt
• 50g butter
• 3 floz milk
• 3 floz kombucha

• leafy tops from 1 bunch of carrots and stems finely chopped (make sure to wash well under cold water)
• small handful basil leaves
• 50g peanuts (salted is fine)
• 25g Parmesan
• 1 garlic clove
• 120ml of vegetable oil
• salt and pepper

• Rapeseed oil
• Use your favourite vegetables that are in season, for this recipe I used onions, spring onions, garlic, aubergine and tomatoes. 

Tools

• Chef XL
• Thermoresist Glass Blender

Method

For the kombucha flatbreads:

1. Place the flour and salt into the bowl of your Kenwood Chef. In a small pot or a bowl for the microwave add your milk and butter and slowly heat until the butter has melted. Then add in your kombucha.
2. On a slow speed start your Kenwood Chef and slowly add the liquid butter. Then put to medium speed until totally combined and smooth.
3. Remove from the mixer and cover the bowl with a damp cloth for about 30 minutes to rest.
4. Divide into 6 equal size balls. Roll each ball into an oval or rectangle shape and ensure that it is nice and thin.

1. Place all the ingredients except the oil into your blender or bowl, slowly add the oil and begin to blend until smooth, check the seasoning.

1. Cut your vegetables into equal sizes, almost a small thumb size. Place onto a baking sheet, drizzle with rapeseed oil, sprinkle with sea salt and black pepper and roast in a hot oven for 15 mins.

1. In a hot heavy pan, add a splash of oil, place your rolled out flatbread into the pan. You will see it start to puff up, this is fine. Cook for 1 minute, then turnover and cook for a further minute.
2. Put onto a plate, add your roast vegetables and pesto over the top and enjoy!
3. I also like to add a soft cheese like a brie or blue cheese simply chopped or crumbled over the vegetables as well.