Feasting Outdoors with Pentire

Grilled flatbreads, whipped feta and yogurt with salsa verde, and fresh grilled  mackerel

For the grilled flatbreads

• 450g strong white organic flour, plus extra for rolling
• 1tsp fine sea salt
• 5tsp dried yeast
• 5tsp sugar
• 300ml warm water
• 2tbsp olive oil

Add the flour and salt to a large mixing bowl. Dissolve the yeast and sugar in the warm water and then pour into the flour, mixing as you go. Once the water is incorporated add the olive oil and continue to knead.

Knead the dough on a floured surface for around 5 minutes, adding more flour if it feels too sticky. The dough should take on a smooth, elastic character. Cover with a clean tea towel and leave to rise for around an hour. Around 15 minutes before you plan to cook your flat breads divide the dough into six. Then roll them out on a well floured surface, you can also use your hands to stretch them out and shape them into a circle.

Cook them directly on the grill. When the flatbreads begin to billow up and bubble you can flip them over to cook the other side. Once the breads are cooked try wrapping them up in a  clean tea towel, this will keep them warm and soft.

For the whipped feta and yogurt with salsa verde

• Whipped feta and yogurt
• 200g organic feta cheese
• 200g organic greek style yogurt
• Juice of half a lemon

Combine the ingredients in a mixing bowl and whip with a whisk until you have a smooth texture.