Flatbreads with raisin, pine nut & caper pesto

Method

1. Heat the oven to 200°C/180°C fan/gas 6. Whizz the raisins/sultanas, pine nuts, capers, zest and juice ½ lemon and the parsley in a mini chopper to a rough paste. Drizzle in 100ml oil, then season and whizz again to combine.
2. Lay the flatbreads on 2 baking sheets and spread with the pesto, reserving a little to serve. Top with shallot slices and the cheese shavings. Bake for 10 minutes until golden and the base is crisp.
3. Meanwhile, soak the saffron in a small bowl with a tiny splash of boiling water for a few minutes. Add a squeeze of lemon juice, a pinch of salt, sugar and black pepper, and the remaining 25ml oil, then whisk with a fork to make a dressing.
4. Drizzle the warm flatbreads with the reserved pesto and the saffron dressing. Sprinkle with the extra parsley and rocket leaves, if using.