Mon, 20 January 2025
Flatbreads -
70g Self-Raising Flour.
70g Natural Yoghurt
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
1 red onion sliced
2 gloves garlic
1 tsp chilli flakes
1 tsp ground coriander
2 tsp paprika
Soft Goats cheese
Method –
For the flatbreads –
Sieve flour into a mixing bowl. Add the natural 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 the 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 and pieces of goats cheese, roll up into a wrap and enjoy…..
