Oh dear, it looks like your browser is out of date.

For security, you need to update your browser before shopping with us. Or, try shopping on our smartphone and tablet app.

You are in:
  • Recipes
  • Coconut yogurt flatbreads with homemade…
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.
Share recipe


  • 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)


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.

Shop the ingredients

You might like

    The reviews are in: