Name: Green salad on a pan-baked flat bread (lavash)
Prep time: 45 min
Cook time: 20 min
Total time: 65 min
Yield: 6 servings
Cuisine: Ingredients
Ingredients: 100.00 ml flour brown bread; 350.00 ml flour white bread; 2.00 ml salt; 150.00 ml water lukewarm; 60.00 ml flour; 5.00 ml oil; 25.00 g salad greens; 1.00 Granny Smith apples thinly sliced; 5.00 ml salt and freshly ground black pepper to taste; 40.00 ml olive oil for drizzling; 10.00 ml sugar; 7.00 ml Sheridans gelatine powder; 6.00 fresh basil

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Ingredients (13)

100.00 ml	flour — brown bread
350.00 ml	flour — white bread
2.00 ml	salt

YEAST

150.00 ml	water — lukewarm
60.00 ml	flour
5.00 ml	oil

Green Salad: baby peas, fresh or frozen (if frozen soak in water for a few minutes)

25.00 g	salad greens
1.00	Granny Smith apples — thinly sliced
5.00 ml	salt and freshly ground black pepper — to taste
40.00 ml	olive oil — for drizzling

Basil Jelly (Optional): water

10.00 ml	sugar
7.00 ml	Sheridans gelatine — powder
6.00	fresh basil

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Method:

Lavash Combine the two kinds of flour, salt and yeast. Add just enough water to form a soft dough. Sprinkle extra flour on a work surface. Place the dough on the floured surface and knead for about 5 minutes. Return the dough to the bowl and cover with a damp cloth. Leave at room temperature until the dough has doubled in volume (about 1 hour). Knock back the dough and again turn out onto a floured surface. Divide the dough into egg-size balls. Place the balls on a clean surface, cover with a dry cloth and leave to rest for about 30 minutes. Roll each ball into a thin round 12-13 cm in diameter (the rounds must be nearly transparent). Heat the oil in a pan until very hot, wipe the pan to remove any excess oil and place a dough round in the pan. Cook for about 1 minute on each side, or until brown blisters form on the surface. Cook all the rounds in the same way.

Salad Mix all the salad ingredients together. Place a lavash on a plate and arrange a stack of salad on top. Repeat with the remaining lavash and salad. Drizzle olive oil over.

Jelly Heat the water over low heat with-out bringing it to the boil. First dissolve the sugar in the water then the gelatine. Remove from the heat, pour the mixture into ice-cube trays and insert young basil leaves in the liquid. Leave to set and use to garnish the plates.