1 packet of baby cucumber sliced lengthways to 3mm thick

1 cup of red wine vinegar

1/4 cup of caster sugar

1 tablespoon of dukkah

500g of mixed tomatoes

2 tablespoons of extra virgin olive oil

2 tablespoons of balsamic vinegar

5 garlic cloves

Chilli flakes

Salt, for seasoning

Pepper, for seasoning

300g of self-raising flour

225mL of cream

Basil, finely chopped

Start by making the pickled cucumber. In a pot, heat up the vinegar and water. Add sugar and stir to dissolve.

Add the dukkah and cucumber. Turn off the heat.

Allow to pickle for at least 45 minutes.

While the cucumbers are pickling, preheat the oven to 200°C.

In a large bowl, toss tomatoes with olive oil, balsamic vinegar, crushed garlic, chilli flakes, salt, pepper and basil leaves.

Pour into a oven dish and bake for 25 minutes.

Next, prepare the flatbread. In a large bowl, mix self-raising flour, cream, salt and chopped herbs.

Knead the dough till soft. Cover with a damp cloth and allow to rest for 10 minutes.

Heat a non-stick pan and divide the dough into 2 pieces. Roll them to 1/2cm thickness and place into the hot pan. If sufficiently heated, no oil is needed.

Cook for two minutes and flip, cooking for a further 90 seconds.

Cut the flatbread into wedges, serving with the roasted tomatoes, pickled cucumber, ham and prosciutto.