Cannellini, roasted cherry tomato and herb-roasted olive piadina
This vegan piadina recipe uses Crosta & Mollica's Organic Wholeblend Piadina, which is topped with a creamy cannellini bean and garlic spread, roasted cherry tomatoes, and olives that have been roasted with lemon and herbs.
Crosta & Mollica Organic Wholeblend Piadina are available from Ocado, Waitrose & Partners and Sainsbury’s.
Ingredients
Metric
Imperial
- 200g of olives, pitted (a mixture of green and black, if possible)
- 250g of cherry tomatoes on the vine
- 5 garlic cloves
- 2 dashes of olive oil
- 1/2 lemon, thinly sliced
- 2 sprigs of rosemary
- 246g of cooked cannelini bean, (from a can)
- 1/2 lemon, juiced
- 1 pinch of pul biber chilli flakes
- freshly ground black pepper to season
- salt to season
- 2 Crosta & Mollica Wholeblend
Method
Preheat the oven to 220°C/gas mark 7
Add the olives, cherry tomatoes, garlic cloves, a dash of olive oil, lemon slices and rosemary to a baking dish with some black pepper and toss to combine
- 200g of olives, pitted (a mixture of green and black, if possible)
- 250g of cherry tomatoes on the vine
- 5 garlic cloves
- 2 dashes of olive oil
- 1/2 lemon, thinly sliced
- 2 sprigs of rosemary
- freshly ground black pepper to season
Transfer to the oven and roast for 20 minutes, giving the dish a shake around halfway through
Mash the cannellini beans with a fork, then squeeze 2 garlic cloves from their skins and mash them into the beans. Add a squeeze of lemon juice, the chilli flakes, a dash of olive oil and some salt and pepper. Mix well
- 246g of cooked cannelini bean, (from a can)
- 1/2 lemon, juiced
- 1 pinch of pul biber chilli flakes
- salt to season
- freshly ground black pepper to season
Heat a frying pan over a medium heat and add the piadina to the dry pan. Cook for 1 minute, then flip and cook for a minute more. Repeat with the second piadinaLay the piadina flat on a plate and spread with some of the cannellini bean spread, then top with some cherry tomato and olives and a drizzle of the pan roasting juices
- 2 Crosta & Mollica Wholeblend
Lay the piadina flat on a plate and spread with some of the cannellini bean spread, then top with some cherry tomato and olives and a drizzle of the pan roasting juices
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