You will need:
2 Middle Eastern flatbreads, e.g. Khobez
Olive oil, for drizzling
1 tsp fennel seeds
1 small fennel bulb, trimmed
100g feta cheese, crumbled
1 tbsp pomegranate molasses
Sea salt and freshly ground black pepper
Method:
1. Drizzle the flatbread with a little olive oil on each side and season with salt and pepper. Heat a frying pan over a medium heat and toast the flatbreads individually for two minutes on each side until golden and turning crisp.
2. Remove the flatbreads from the pan and keep warm. If necessary, wipe away any remaining oil in the pan, then toast the fennel seeds for about one minute until aromatic. Remove and set aside.
3. Shave the fennel bulb into thin slices using a mandolin or vegetable peeler.
4. Sprinkle the shaved fennel over the flatbreads, then scatter with the feta and fennel seeds. Drizzle some pomegranate molasses over each flatbread and serve.
Recipe from: Gordon Ramsay’s Ultimate Cookery Course, Gordon Ramsay (Anders Schønnemann)
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