Smoky Meatball Flatbreads with Tahini Pesto

Method

1. 1 Preheat the oven to 180°C fan / 200°C / Gas Mark 6 / 400°F if reheating in the oven. Place the meatballs on a lined tray and warm through for 8-10 minutes, until piping hot in the centre. Alternatively, reheat them in a hot pan with a little oil, turning every couple of minutes, for about 5-6 minutes.
2. 2 In the last 2-3 minutes, warm the flatbreads either in the oven alongside the meatballs, or in a dry frying pan over medium heat for 30-60 seconds per side, until soft and lightly toasted at the edges.
3. 3 Lay the warm flatbreads out and spread each one with about 2 tablespoons of tahini pesto, right to the edges. Scatter a generous handful of rocket over the pesto and drizzle with a little extra virgin olive oil.
4. 4 Top each flatbread with 4 meatballs and finish with the quartered cherry tomatoes. Season with a pinch of salt and black pepper, then serve straight away while everything's still warm.