Summer Flatbread Medley

Homemade grilled flatbread with Denhay Bacon, Pear, Walnut and Roquefort with a Lemon & Thyme Dressing.

Serves 4-6 people   Prep 20 minutes   Cook 10 minutes


For the flatbreads

  • 300g self-raising flour, plus extra for dusting
  • ½ tsp baking powder
  • 150g natural yogurt
  • 1 tbsp vegetable oil
  • Melted butter (for brushing)
  • 1 tbsp cumin seeds
  • 4 garlic cloves, (chopped)

For the salad

  • 1 pkt Denhay Smoked Streaky Bacon
  • 2 Pears
  • 50g walnut halves
  • 100g Roquefort cheese
  • 1 pkt Ruby Gem Lettuce

For the salad dressing

  • 50ml Olive Oil
  • 1 lemon (zest and juice)
  • Fresh Thyme
  • Sea Salt & Ground Black Pepper


For the flatbreads:

1. Combine the flour, baking powder, yogurt and oil with 1 tsp salt and 2 tbsp water, and bring together into a rough dough. Tip onto a lightly floured surface and knead for a few minutes until smooth, then divide into four or eight pieces, depending on the size of flatbread you want. Rest for 10-15 minutes.

2. Heat a heavy-based frying pan over a high heat. These are also great to cook on the BBQ of on a griddle pan.

3. Roll the dough pieces out, brush with a little melted butter, and scatter over the cumin seeds and chopped garlic.

4. Fold each piece of dough over on itself, then roll out again into a rough oval and then fry or grill for 1-2 mins on each side until golden and slightly charred in spots.

For the salad:

1. Cook the bacon under the grill until it’s golden and crisp. Cut each piece in half.

2. Place the walnuts on a oven proof tray and grill for 3-4 minutes shaking occasionally. This will help to release the oils and bring out the flavour.

3. Slice the pears by cutting into ¼’s then slicing lengthways into long slices (if you do this in advance put into lemon water to stop them turning brown).

4. Prepare the Ruby gem lettuce by cutting off the base and cutting into strips lengthways.

5. Crumble the Roquefort cheese over the top of the salad.

For the salad dressing:

Mix all the ingredients: lemon juice and zest, olive oil, chopped fresh thyme in a jar with a lid and season with sea salt and ground black pepper and shake to emulsify.


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