Feta flatbread


• 1 cup Krinos feta, crumbled
• 2 naan flatbreads
• 2 cups fresh basil leaves plus extra for garnish
• 3 garlic cloves
• 2 tbsp. fresh lemon juice
• 1 tbsp. sliced almonds toasted
• ¼ cup olive oil plus extra for drizzle
• 2 heirloom tomatoes thinly sliced
• Pinch of chili flakes
• Ground black pepper


Pre-heat BBQ to 400°F.

In a small food processor, add 2 cups of basil, garlic, lemon juice, almonds and olive oil. Blend until puréed. Season with salt and pepper and then set aside.

Place naan breads on the BBQ. Leaving the lid open, grill one side for 2 minutes and then remove.

Divide ingredients and garnish naan breads (grilled side up) with basil pesto, sliced tomatoes and feta.

Place flatbreads back on the grill and close the lid. Turn BBQ off and cook for 5 -8 minutes until cheese is soft and the naan bread is toasted.

Serve warm topped with reserved basil leaves, chili flakes (if using), black pepper and a drizzle of olive oil.