Green Flatbread & Houmous

Quick spinach flatbreads served with homemade houmous and fresh slaw.

Ingredients

Flatbread

• 100g baby spinach
• 100g yogurt
• 200g self-raising flour, plus extra for dusting

Houmous

• 400g tin chickpeas, drained (reserve liquid)
• 2 lemons (juice and zest)
• 1 tbsp tahini or peanut butter
• 2-3 tbsp olive oil
• Salt and pepper to taste

Slaw

• 2 carrots, grated
• 2 apples, julienned
• Handful of baby spinach
• 80g feta, crumbled
• Olive oil and lemon juice for dressing

Method

1. Make the houmous: Add the chickpeas, juice of 1.5 lemons, tahini, and olive oil to a food processor. Blend until smooth, adding a little reserved chickpea liquid if needed to reach desired consistency. Season with salt and pepper. Set aside.
2. Make the flatbread dough: Blanch the spinach in boiling water for 1 minute, then drain and squeeze out excess water. Blitz in a food processor until finely chopped.
3. Mix the spinach with the yogurt and self-raising flour until a soft dough forms. Knead briefly.
4. Divide the dough into 4 equal pieces. Roll each piece out on a floured surface to about 3-4mm thick.
5. Heat a dry frying pan over medium-high heat. Cook each flatbread for 2-3 minutes on each side until puffed and lightly charred.
6. Prepare the slaw: Combine the grated carrots, julienned apples, spinach, and crumbled feta in a bowl. Dress with olive oil, remaining lemon juice and zest, salt, and pepper.
7. Serve the warm flatbreads with houmous and slaw.

Nutrition (per serving, approximate)

Notes

These flatbreads are best eaten fresh and warm. The dough should be soft but not sticky - add a little more flour if needed. The slaw adds a fresh, crunchy contrast to the creamy houmous.

Source: Jamie Oliver - https://www.youtube.com/watch?v=qE0oDyuaTSY

Tags: #bread #vegetarian #middleeastern