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Beetroot, Broccoli and Feta Flatbreads
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4 serving
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Serves: 4
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 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 vegetarian recipes? Look no further.
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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.
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