Ingredients
- 1 butternut squash, (peeled, deseeded and cut into 1-2cm chunks)
- 4 tbsp of extra virgin olive oil
- 400 g of tin chickpeas, (drained)
- 2 cloves of garlic, (Peeled and slightly squashed)
- 1 tbsp of tahini
- 1 lemon, (Zest and Juice)
- 1 tsp of xanthan gum
- 350 g of coconut yogurt
- 250 g of two merchant-gourmet-tomatoey-french-puy--green-lentils
- 180 g of slow-roasted tomatoes
- 1 tbsp of thyme leaves, (chopped)
- 1 tsp of sumac
- 350 g of gluten-free plain flour
- 95 g of lamb’s lettuce
- 50 g of pumpkin seeds, (lightly toasted)
Method
Step 1
Preheat oven to 200°C/180°C fan/gas 6. In a large oven tray, add the squash, thyme, sumac, 2 tbsp of extra virgin olive oil and some seasoning. Toss everything together and cook for 25 mins, turning a couple of times.Step 2
To make the flatbreads place the gluten-free flour, xanthan gum and coconut yogurt into a bowl and bring together to form a ball, cutting into four equal pieces. On a floured surface, roll each piece out into a circle roughly 24cm across. Cook each flatbread, one at a time, in a large, dry frying pan on a high heat, turning once. Keep them warm, covered in foil, on a plate. Note: You may need to wipe the pan out with some kitchen roll if it gets too smoky!Step 3
Once the squash is cooked, add half of it to a food processor to make the houmous. Blitz it along with 2 tbsp extra virgin olive oil, the chickpeas, garlic, tahini, lemon zest and juice and some seasoning to create a thick houmous paste. Set the other half of the squash aside.Step 4
Warm the lentils as per packet instructions.Step 5
Spread some houmous over each flatbread, add some of the reserved roasted squash, along with some lamb’s lettuce, lentils, tomatoes and a scattering of pumpkin seeds.Serve with a few extra lemon wedges and a drizzle of olive oil.