Flatbreads with seaweed whipped feta & roasted tomatoes
Prep
10 mins
Cook
15 mins
Servings
2
Difficulty
Medium
This is one of my favorite quick weeknight dinners because it comes together in just 25 minutes from start to finish. The roasted tomatoes become sweet and jammy while the seaweed whipped feta adds an umami depth that feels fancy but requires minimal effort. I love using dulse seaweed here because it's packed with minerals and iodine, which supports thyroid health. The best part? You probably have most of these ingredients on hand already, making it both budget friendly and utterly satisfying on even the busiest evenings.
Ella x
Ingredients
- 250 gramsmixed baby tomatoes(halved)
- 2 tbspextra virgin olive oil
- ½ tspsea salt flakes
- 200 gramsfeta
- 120 gramsgreek-style natural yogurt
- 7 gramsdulse seaweed(tub Dulse Seaweed)
- 1 clove/sgarlic
- ½unwaxed lemon(zest)
- 2flatbreads
- 2 sprig/sthyme(leaves picked)
Detail level
Instructions
- 1
Preheat the oven to 200°C, gas mark 6. Put the halved tomatoes on a baking tray, drizzle with 1 tbsp oil, scatter over the sea salt flakes and roast for 10 minutes.
- 2
Meanwhile, pulse the feta, yogurt, dulse seaweed, garlic, lemon zest and remaining 1 tbsp oil in a food processor until fairly smooth; season with plenty of black pepper, then set aside. Warm the flatbreads in the oven according to pack instructions, then spread generously with the whipped feta. Spoon over the roasted tomatoes and scatter with the thyme leaves.
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