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Beetroot, Broccoli and Feta Flatbreads

Beetroot, Broccoli and Feta Flatbreads

By OcadoLifePublished on 14 December 2023These 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 make, fantastically vibrant and versatile,” says Kathy. “Use leftovers as a handy dip or a sandwich spread for packed lunches; I’ve even used it as a pasta sauce!”. Looking for more vegan recipes? Look no further.
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Time and servings

1 hr 45 minsTotal time
Serves 4698 kcal/serving
20 minsPrep time
1 hr 25 minsCooking time

Ingredients

  • 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

  • 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.

  • 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.

  • 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.

  • Step 4

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

  • Step 5

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