Smoked Chilli Squeaky Cheese Flatbreads

METHOD

Slice the Squeaky Cheese into 1cm slices and then cover in a generous coating of Smoked Chilli Dressing. Leave to marinade whilst you prepare the rest of the dish.

Make the pickled red onions by taking a clean, lidded jar and adding the sliced red onions, white wine vinegar, sugar and fennel seeds, along with a pinch of salt and pepper. Place on the lid and shake, then leave to one side for the flavours to infuse.

Combine the minted yoghurt dressing ingredients in a bowl and stir through. Add more dressing to taste.

For the flatbreads, combine all the ingredients in a mixing bowl until a dough starts to form and then turn out onto a floured surface.

Bring together into a ball and divide into six pieces. Using a well floured rolling pin (the dough can be quite wet), roll out each piece until it is about 12cm in diameter and a few millimetres thick. Place each piece on a plate using baking paper to separate.

Heat a frying pan on a high heat with a little Yorkshire Rapeseed Oil and when it is hot, cook each flatbread, one at a time, for a few minutes on each side. The flatbread will start to puff up slightly when cooked.

The last step is to fry the marinated Squeaky Cheese in the frying pan with a little Yorkshire Rapeseed Oil and cook until golden on both sides.

To assemble the flatbreads, cover half the flatbread with the minted yoghurt dressing, layer up the half with Squeaky Cheese, pickled red onions, shredded iceberg lettuce and then a good drizzle of Smoked Chilli Dressing to finish. Fold your flatbread and enjoy!