During the current COVID-19 lockdown, we’ve all had to be a little bit creative with our food preparation and ideas for meals. As a family we’re fully embracing this opportunity!
Not fancying more bread for lunch we decided to make some middle eastern style flatbreads with a mix of chickpeas, tahini, cumin, cucumber, tomotaoes and some fresh herbs and salad that we have been cultivating in our garden (another lockdown ‘hobby’).
These were a hit, though maybe I did put a few too many Habanero chilli flakes in at the end – well, for my wife’s liking anyway! 🙂
Here’s how we made them – the picture doesn’t really do them justice, but unfortunately the main flatbreads were eaten before I decided to write this post!
Recipe
Serves 3-4
- Firstly, head over to Bigger Bolder Baking for their brilliantly simple 3 ingredient flatbread recipe – you will not want to get shop bought ever again after making these!
- For the filling itself, mix together…
- Tin of chick peas – mash half of these, leave the other half intact
- 2 teaspoons of Tahini
- 1 spring onion finely sliced
- 8-10 cherry or small plum tomotaoes, sliced into thirds
- quarter of a cucumber, cut in half lengthways and again to quarter, then sliced thinly
- radish – sliced finely
- juice of half a lemon (we used preserved lemon water as well
- 1 teaspoon of cumin
- three tablespoons of yoghurt (Alpro simply plain soya yoghurt)
- whatever fresh herbs you can lay your hands on, we used coriander, parsley and mint, about two tablespoons’ worth, chopped
- Salad leaf – again, whatever you can find!
- 1 teaspoon of dried chillis (optional, depending on your love of heat!)
- plenty of pepper and a little salt
And that’s it! Better than a cheese sandwich!
