Dishes
For the Chicken Kebabs:
5 Dina Paninette® (any variety)
3 tbsp olive oil
20 cooked large king prawns
1 tbsp harissa paste
2 tbsp freshly chopped flat leaf parsley
2 tsp garlic mayonnaise
Lemon wedges, for squeezing
150g houmous
75g roasted red pepper (from a jar), drained and thinly sliced
100g soft cheese
75g smoked salmon, torn into strips
Made With
Dina Foods Paninette®
Ready In: 40 mins | Servings: 8 as a canapé or 10 as a starter (makes 30)
Try something different and turn flat breads into crisp baked triangles that make the ideal base for whatever topping you like. Here we’ve added spicy prawns, houmous and roasted pepper and the classic smoked salmon and soft cheese combo. They make an ideal starter, snack or canapé to serve with drinks.
Method
1
Preheat the oven to 200C/180C fan/gas mark 6. Lightly brush both sides of each Paninette® with 2 tbsp of the oil. Using kitchen scissors cut each flatbread into 6 triangles. Spread the triangles in a single layer on two large baking sheets. Bake for 5-6 mins until crisp and golden, turning once. Set aside to cool (see Tips).
2
For the prawn topping, heat the rest of the oil in a medium frying pan over a medium heat. Add the prawns and harissa paste and stir-fry for 2-3 mins until piping hot. Spread 10 of the triangles with a little of the garlic mayonnaise. Top with the hot prawns and a squeeze of lemon juice.
3
For the pepper and houmous topping, drop a small spoonful of houmous on to another 10 of the triangles, then top with the sliced roasted pepper.
4
For the smoked salmon topping, spread the soft cheese over the remaining triangles and top with ruffles of smoked salmon. Season with freshly ground black pepper and a squeeze of lemon juice.
Tips
The crisp baked triangles will keep in an airtight container for 2-3 days. Add the toppings just before serving.
For extra flavour sprinkle the Paninette® triangles with a little sumac, chilli powder or paprika before baking.
The baked Paninette® triangles also make great crunchy dippers to serve with houmous, baba ganoush or any other dip!