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Coconut Yogurt Flatbreads With Homemade Houmous, Roasted Squash And Lentils

Coconut yogurt flatbreads with homemade houmous, roasted squash and lentils

Brought to you by: OcadoLife
    4 serving
3.4 5 ratings Review this recipe

Prep time:

Cook time:

Serves: 4

This vegan and gluten-free flatbread is so full of rich flavours, even non-vegans will love it.
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Ingredients

  • 1 butternut squash, (peeled, deseeded and cut into 1-2cm chunks)
  • 1 tbsp thyme leaves, (chopped)
  • 1 tsp sumac
  • 4 tbsp extra virgin olive oil
  • 350g gluten-free plain flour
  • 1 tsp xanthan gum
  • 350g coconut yogurt
  • 400g tin chickpeas, (drained)
  • 2 Cloves garlic, (Peeled and slightly squashed)
  • 1 tbsp tahini
  • 1 lemon, (Zest and Juice)
  • 250g two merchant-gourmet-tomatoey-French-puy--green-lentils
  • 95g lamb’s lettuce
  • 180g slow-roasted tomatoes
  • 50g 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.

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