2 Organic Piadina Wholeblend Flatbreads
2 x 200g packs woodland mushrooms
1 tbsp olive oil
250g pack cooked beetroot, drained and cut into wedges
5g chives, finely sliced
1 tbsp dukkah
50g wild rocket
½ lemon, cut into wedges
1. Preheat the oven to 220°C, gas mark 7. Bake the flatbreads in the oven for 6-8 minutes until coloured, keeping an eye on them so they don’t burn.
2. Meanwhile, tear any large mushrooms in half. Add half the oil to a nonstick frying pan over a high heat and once hot, add half of the mushrooms, season, then fry for 5-8 minutes until golden. Transfer to a plate and repeat with the remaining oil and mushrooms.
3. Transfer the baked flatbreads, now tostadas, to a large board and spread the ricotta on top of each one. Top with the fried mushrooms, beetroot wedges, chives, dukkah and a handful of wild rocket. Serve with the lemon wedges to squeeze over and to serve.