BBQ Flatbread & Mojo Pumpkin Seed Pesto

BBQ Flatbread & Mojo Pumpkin Seed Pesto

For the Mojo Pumpkin pesto 

200 grams pumpkin cubed

25 grams pumpkin seeds (keep some back to garnish with) 

30g FLORIDA CUBAN MOJO BBQ RUB

3 clove garlic

100ml Rapeseed oil 

25 grams parmesan grated

salt and black pepper to taste

Let’s cook 

Roast the cubes of pumpkin in the oven for 45mins - 1 hour until soft at 170c

Toast the pumpkin seeds until they start to colour and begin to pop open.

Add the cooked pumpkin and seeds into the food processor along with the Cuban rub and garlic.

Blitz on high until finely chopped.

Slowly add in the olive oil and continue to blitz

Finally, add in the parmesan, and seasoning then pulse in the food processor to combine.

This can be used for so many things, i.e., pasta dish, ravioli dip for flatbread, or even a pizza topping; the list is endless. 

For the FLATBREADS

Ingredients

350 g self-rising flour, plus extra for dusting

1 teaspoon baking powder

350 g natural yoghurt

Let’s cook 

Add all the flatbread ingredients to a mixing bowl and mix with a spoon or your hand, bringing everything together.

Dust a clean work surface with flour, then tip out the dough.

Knead for a minute or so to bring it all together (this isn’t a traditional bread recipe, so you don’t need to knead it for long – just enough time to bring everything together).

Put the dough into a floured-dusted bowl and cover with a cloth, then leave to one side. 

Dust worktop and rolling pin with plain flour, then divide the dough in half, then into 6 equal balls  (roughly the size of a golf ball).

With your hands, pat and flatten the dough, then use a rolling pin to roll the flatbreads out. 

Place the griddle pan or on a hot BBQ grill on high heat, then once hot, cook each one for 1 to 2 minutes on each side, or until bar-marked and puffed up, turn over.