Coronation Chickpea Piadina Flatbreads

Prep the coronation chickpeas

• Slice the red grapes.
• In a bowl, mix together the mayonnaise, crème fraîche, mild curry powder, ground turmeric, ground cinnamon, and mango chutney.
• For a combination of textures we like to crush some of the chickpeas and leave the rest whole. Add the chickpeas to the dressing.
• Stir through the red grapes then season the mix to taste with salt and black pepper.

Prep the rest of the ingredients

• For the pickled red onion - thinly slice the red onion and add it to a bowl, sprinkle over the white wine vinegar with a pinch of salt. Massage the vinegar into the onion slices then set it aside to pickle, you can also add a pinch of sugar if you like for a touch of sweetness.
• Dice the cucumber.
• Toast the almonds in a small dry frying pan over a medium heat for a few minutes until golden.

Assemble & Plate Up

• Place a Crosta Mollica piadina in a hot dry frying pan for 1 minute on each side.
• Then layer the toppings - add the spinach, coronation chickpeas, pickled red onion, cucumber and almonds. Repeat until all the piadina are assembled.
• Fold and serve.