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Beetroot, Broccoli and Feta Flatbreads

By OcadoLife
These stunning Beetroot, Broccoli and Feta Flatbreads from cook, author and dedicated veg grower Kathy Slack make a healthy lunch or family dinner that gives you 2 of your 5 a day. “The beetroot houmous is super-easy to…
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Time and servings

Total time
Serves 4698 kcal/serving
Prep time
Cooking time

Ingredients

14 total
  • 3 beetroot (approx. 450g)
  • 1 (400g) tin chickpeas, drained
  • 2 tbsp tahini
  • 1 lemon, juiced
  • 2 garlic cloves, crushed or grated
  • 2 tbsp extra-virgin olive oil
  • 260g self-raising flour, plus extra for dusting
  • 20g wholemeal spelt flour
  • 200g greek yoghurt
  • 400g purple sprouting broccoli
  • 1 tsp chilli flakes
  • 1 tsp garlic granules
  • 200g feta, crumbled
  • 2 tbsp mixed seeds, to serve

Method

5 steps

  1. Step 1

    To make the houmous, preheat the oven to 190°/170°C fan/gas 5. Wrap each beetroot in foil; roast for 1 hr 15 mins. Leave to cool, then peel and chop. Whizz in a blender with the chickpeas, tahini, lemon juice, garlic, 1 tbsp olive oil and a pinch of salt until smooth. Set aside.

  2. Step 2

    Meanwhile, for the flatbreads, mix the self-raising flour, spelt flour, yoghurt and a pinch of salt in a bowl to make a dough; knead briefly until smooth. Divide into 4 balls and flatten with your palm until 4-5mm thick.

  3. Step 3

    Preheat the oven to 220°C/200°C fan/gas 7. Toss the broccoli in the remaining 1 tbsp oil, chilli and garlic granules; roast in a single layer for 10 mins, until charred.

  4. Step 4

    Heat a griddle pan over a high heat. Cook the flatbreads for 2 mins each side, until puffed and charred.

  5. Step 5

    To serve, top the flatbreads with the houmous, broccoli, feta and seeds.