Grilled Flatbread with Olive, Orange and Fennel Relish

[Guest guest]

I use my Foreman Grill

 

Gypsy

 

Grilled Flatbread with Olive, Orange and Fennel Relish

 

 

4 pita breads or small flatbreads

1 tbsp. oil, for brushing

 

Prepare a medium-hot fire on grill. Brush the

flatbreads, on both sides, with oil. Grill the

flatbreads for 1 to 2 minutes per side, turning once,

or until you get good grill marks.

 

Olive, Orange and Fennel Relish;

4 small oranges, peeled and sectioned

1 fennel bulb, trimmed, cored and thinly sliced

1 medium red onion, peeled and thinly sliced

1/2 cup black ripe pitted olives, sliced

1/2 cup pimento stuffed Spanish olives, sliced

1 tbsp. oil

fine kosher or sea salt to taste

freshly ground black pepper to taste

 

In a bowl, combine the orange sections, fennel, onion,

olives and canola oil. Season to taste with salt and

pepper and stir to blend. Once flatbreads are grilled,

add a dollop of relish and serve. Yields 4 servings.

 

 

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