Now, I know that they don’t look all that impressive but these are a fab way of elevating a bowl of humble soup or and afternoon snack to magnificent!
I use the thinnest bread I can find, this is mountain bread, nearly paper thin. Gluten free wraps work well too but I tend to warm them in the microwave to make them a little more malleable, if you are using tortillas, again warm them a little so they don’t split when you fold them.
I pop these on the barbecue to cook but you can use an oven, preheat it to 200 degrees Centigrade and then bake for 8-10 minutes.
8 sundried tomato halves, drained
2 garlic cloves
25g parsley leaves
8 thin flatbreads or tortillas
freshly ground pepper
Process the tomatoes, garlic, feta, parsley and pepper to form a paste.
Take a flatbread and spread one eighth of the paste in the centre and fold up carefully to seal.
Wrap in foil and continue with the remaining flatbreads until you have eight parcels.
Preheat your barbecue and once it’s hot, place the parcels on and cook for 10 minutes, turning once after 5 minutes.