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Tomatoes are a staple across many cultures with numerous varieties from beefsteak & Roma plum, cocktail, green and heirloom to name but a few that are suitable for different dishes around the world. The tomato plant is actually a fruit though we commonly treat it as a vegetable to make many dishes from the base of a fresh raw Spanish Gazpacho, as a base for the world-famous Margherita pizza & of course tomato ketchup. I like to eat fresh tomatoes in season simply dressed with a little lemon juice, the best olive oil, sea salt & freshly torn basil leaves. They are very simple yet beautiful.


Preheat your oven to 220°C fan (gas 6)

Top the flatbread with tomatoes, and diced pepper then arrange the koftas around & drizzle with olive oil.

Sprinkle over Za'tar & a little sea salt.

Bake 8 to 10 minutes until the koftas & are fully cooked & the flatbreads have a golden crust.

method for homemade flatbreads:

Melt the butter & honey with the milk over a low heat then leave to cool a little.

Add baking powder & salt to the flour & mix evenly, then make a well in the centre.

Pour the milk mixture into dry ingredients & knead into a smooth ball.

Wrap in film & leave to rest for 30 minutes.

Divide into 4 large or 8 smaller even pieces, shape into balls then roll out to 2 mm thick.

Lightly oil a pan & cook over high heat, a minute each side until they puff a little & get a nice charred colour.

to serve:

Serve the flatbread hot out of the oven with lashings of yoghurt, a squeeze of lemon & freshly cut mint scattered over.