Taste Ben's dish at the Little Bird Unbakery (ponsonby) or create it at home.
We challenged celebrity chef and My Kitchen Rules judge Ben Bayly to create a plant based dish for the Little Bird Organics Plant Based Challenge. The result? This incredibly delicious and fun play on fresh Summer produce. Make his dish at home or taste it at the Little Bird Unbakery Café from the 29th October until 4th November, with $1 from each sale going to Garden to Table.
Want to get involved in the Little Bird Organics Plant Based Challenge yourself? Post your own creation to Facebook or Instagram with #PlantBasedChallengeNZ anytime from now until 4th November, for the chance to win over $5,000 in prizes; including flights to Auckland for two, an all-new Hyundai Kona Electric for 3 days on Waiheke Island, and two nights luxury accommodation with breakfast and dinner at The Boat Shed. Find out more
Ben Bayly’s Piadini Flat Bread with Watercress Pistou & Aubergine Caviar
4 large vine ripened tomatoes
4 shallots, finely diced
1 clove garlic, finely diced
1 tsp ground cumin
100ml extra virgin olive oil
100g basil leaves, chopped
100g chives or spring onion, chopped
100g pine nuts, toasted
100g basil leaves
2 garlic cloves
150ml extra virgin olive oil
Juice of 1 lemon
Piadina flat bread
750g gluten-free flour
50ml olive oil
Zest of 1 lemon
1 clove garlic, minced
10g flaky sea salt
To make the aubergine caviar, preheat an oven to 200 degC. Roast the eggplants until black and most of the moisture is gone. Ideally on the BBQ or over a wood fire grill. Let them cool, before scooping out all the flesh into a bowl.
Blanch tomatoes in salted water for 8 seconds to remove the skin. Quarter them and remove seeds. Dice into small pieces and add to eggplant flesh.
Place a fry-pan on medium heat. Gently sauté shallots, garlic and cumin with olive oil, until fragrant. Add to eggplant mixture together with oil from the pan. Add chopped basil, chives or spring onion, pine nuts and season with a little salt. Mix well and leave at room temperature.
To make the pistou, combine watercress, basil, garlic and olive oil in a blender. Blitz until smooth. Season to taste with a little salt, and squeeze of lemon juice.
To make the piadina flat bread, mix the flour, water, yeast and sugar together to form a dough. Portion into 60g balls and place in the fridge overnight. Roll out into flat bread and grill over a very hot BBQ, until cooked. Combine the olive oil, lemon zest, garlic and flaky sea salt, and brush onto flat bread after cooking.
Serve Flatbread with a side of Aubergine Caviar and Pistou.