Flatbreads with spicy vegetables, goats cheese & beetroot hummus

Mon, 9 February 2026

The ultimate empty the fridge dinner, you can use shop bought flat breads or make your own with my simple recipe.

Flatbreads -

70g Self-Raising Flour.

70g Natural Yoghurt or plant based

Tbsp Rapeseed Oil

Beetroot Hummus –

250g cooked beetroot

1 x 400g tinned chickpeas

Juice of 1 lemon

2 gloves garlic

1 tsp ground cumin

Filling –

Mixture of surplus vegetables, stalks and tops – broccoli stalks, peppers, mushrooms, cooked carrots, left over roast potatoes, peas, anything goes

1 red onion sliced

2 gloves garlic

1 tsp chilli flakes

1 tsp ground coriander

2 tsp paprika

Method –

For the flatbreads –

Sieve flour into a mixing bowl. Add the yoghurt and spoon of oil and mix together until a dough is formed. Flour the worktop and roll dough into a round shape. Divide into 4 and roll out into a thin circle. Fry in a frying pan till golden brown on both sides

For the Hummus –

Place the beetroot into a blender and blend until smooth, then add the rest of the ingredients and blend into a smooth paste, if too thick add cold water, then season with salt and pepper

For the vegetables -

In a warm pan add a splash of oil and the sliced onions, cook on a medium heat until soft, then add the garlic and season with salt and pepper, cut any raw vegetables into cubes and add to the pan, cook for 4 mins then add any cooked vegetables and the spices.

Place the flat bread on a plate, spread the beetroot hummus, then add the vegetables, roll up into a wrap and enjoy…..