Sausage and Leek Flatbread
with grated carrot salad
These meaty, cheesy flatbreads are the perfect thing to throw together when you just can't wait to sink your teeth into something savoury. This meal couldn't be easier to assemble and is ready in 30 minutes or less.
(Contains Sulphites, Wheat)
Not included in your delivery
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Trim the root and the dark green leafy part from the leek. Halve lengthways, then thinly slice.
- Chop the pork sausages into 2cm wide slices. IMPORTANT: Wash your hands and equipment after handling raw meat.
- Pop the passata into a small bowl.
- Add 1 tbsp sugar (double for 4p), salt and pepper.
- Mix well to combine. You've made your base sauce!
- Heat a drizzle of oil in a large pan on medium-high heat.
- When the oil is hot add the sausages and cook for 3-4 mins, stirring occasionally. Remove from the pan when cooked through. IMPORTANT: The sausages are cooked when no longer pink in the middle.
- Return the (now empty) pan to the heat and add another drizzle of oil, if necessary.
- Once hot, add the leek and season with salt and pepper. Cook until softened, 4-6 mins, stirring occasionally.
- Divide the sauce between the flatbreads. Use a spoon to spread the sauce over the base, leaving a 1cm border around the edge (as the crust).
- Scatter the grated cheese mix over the flatbreads.
- Top with the sausage and leek, spreading everything out evenly.
- Carefully pop your flatbreads onto a lined baking tray and bake in your oven until the cheese has melted and is bubbling, 6-7 mins.
- While the flatbreads bake, trim the carrot, then coarsely grate (no need to peel).
- Mix together the balsamic vinegar and 2 tbsp oil (double for 4p) to make your dressing.
- Just before serving, toss the salad leaves and grated carrot in the dressing. Don't do this too early or the salad will become soggy.
- Season to taste with salt and pepper.
- Remove the flatbread from the oven and cut into slices.
- Serve with the salad alongside.