Sliced Tomatoes with Walnut Pesto and Flatbread
- For the pesto
- 3 tablespoons Walnut
- 7 sprigs mint
- 4 tablespoons olive oil
- 4 tablespoons lemon juice
- 1 pinch cayenne pepper
- 1 teaspoon honey
- peppers (from the mill)
Chop walnuts. Rinse mint, pluck leaves and chop. Process mint, walnuts, oil, lemon juice, cayenne pepper, and honey in a blender into a pesto. Season with salt and pepper. This can be kept for up to two days in the refrigerator.
In a wide pan, heat the flatbread bread over low heat. Meanwhile, rinse the vegetables. Peel the cucumber and cut into small cubes. Remove the seeds from the pepper and cut into small cubes. Add the cucumbers and peppers to the sauce. Halve the tomatoes and cut away the stem. Cut into slices and place on the plate. Add salt and pepper. Pluck mint leaves from the stem and layer between the tomato slices. Distribute the walnut pesto onto the tomatoes. Garnish with pitted olives.
Rinse and spin lettuce until dry. Cut feta cheese into small pieces. Garnish flatbread with lettuce and fennel. Roll and cut diagonally in half.
To serve: Serve tomatoes with the flatbread. Season as needed.