Pomegranate & Pea Christmas Trees
These delicious edible Christmas trees are a great snack or party food for you and the kids to make over the holidays. They strike the balance between fun and healthy for both children and adults alike!
Crisp flatbread triangles are topped with a smooth, lightly spiced pea dip, juicy pomegranate seeds and decorated with a cheese star for a perfectly festive finish. The best thing is that you can make the different components ahead of time and then assemble them quickly when you are ready to serve.
Packed with protein, gut-friendly fibre and live bacteria as well as antioxidants, these little Christmas trees make the perfect antidote to the crazy sugar rush. Find the gluten-free and dairy-free options in the notes below.
At other times of the year, cut the flatbreads into different shapes and they go down well in all seasons and weathers. See the gluten-free, dairy and vegan options in the notes below.
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Pomegranate & Pea Christmas Trees
Ingredients
- 2 Flatbreads (round)
- 250 g Peas (frozen)
- 1 tsp Mint (fresh leaves)
- 2 tbsp Greek Yoghurt (or kefir)
- 0.5 tsp Cumin (ground powder)
- 2 tbsp Pomegranate Seeds
- 2 slices Jarlsberg Cheese (or other good quality cheese slices)
Instructions
- Pre-heat the oven to 160°C fan, 180°C non-fan
- Cut each flat bread into eight triangles.
- Place a silicone sheet (or a sheet of baking paper) onto a baking tray, then arrange the flatbread triangles on a single layer. Place a second silicone sheet (or sheet of baking paper) on top followed by a second baking tray – this will keep the triangles flat as they bake.
- Place into the pre-heated oven and bake for 20 minutes.
- Carefully remove from the oven, take off the top baking tray and silicone sheet. Transfer the triangles onto a cooling rack to cool for 10-15 minutes.
- Whilst the flatbreads are baking, make the pea dip. Place the frozen peas in a mixing bowl and cover with just-boiled water. Leave for 5 minutes to defrost.
- Drain the defrosted peas and put into a blender with the mint, yoghurt, cumin, salt and pepper. Blitz until smooth.
- Use small star-shaped cutters to cut out stars from the slices of cheese.
- When you are ready to assemble the Christmas trees, spread each triangle with pea dip, scatter over the pomegranate seeds and top each ‘tree’ with a little cheese star.
- Serve on a plate or a tray.
Notes
- I love the Crosta & Mollica Organic Piadina Flatbreads, you can also use other good quality wraps.
- If you are making the separate bits ahead, allow the plain flatbread triangles to cool completely before storing in an air-tight container in a cool, dry place for up to 3 days. Also prepare the pea dip and store, covered, in the fridge for up to 3 days.
- There may be some pea dip left depending on the size of the flat bread triangles. It is delicious eaten with crunchy crudités or slathered on toast!
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