A light and refreshing afternoon snack, these flatbreads will be your go-to for the warmer months! Topped with deliciously fresh and crunchy cucumber with lots of flavourful herbs, this one’s a winner!
Prep time : 30 minutes to prepare Cook time 30 minutes
Serves : Makes 2 Flatbread
Ingredients :
- 1 cup chickpea flour
- 1 cup water
- ½ tsp baking powder
- 1 tsp ground cumin
- ½ tsp smokey paprika
- Salt, pepper
- 3 tbsp olive oil
- 3 medium zucchinis, sliced lengthways 3mm thick
- ½ cup Persian style feta
- 3 Tbsp toasted pine nuts
- 2 Tbsp currants
- Handful each flat leaf parsley leaves and dill
- Juice 1 lemon + extra lemon wedges to serve
- 2 tbsp chilli oil
Method :
- Whisk together the chickpea flour, water, cumin, paprika, baking powder and some salt and pepper to taste. You want a smooth batter, the consistency of thickened cream.
- Heat a medium non-stick frying pan over a medium high heat and add 2 tsp of olive oil. Pour in half the batter to make a 20cm round flatbread. Cook until it firms up then flip and cook the other side for a couple of minutes. Remove and repeat with the remaining batter.
- Place the feta in a bowl and using a fork, crush it then mix through ¼ cup water and some black pepper to make a light, smooth whipped feta. Set aside
- Brush the sliced zucchini with 2 tbsp of olive oil and season with salt and pepper.
- Grill the slices over a hot grill plate or BBQ for 1 minutes each side to get caramelised. Combine with the pine nuts, currants, herbs, and dress with a 1 tbsp olive oil and the juice of half the lemon. Season to taste with salt and pepper and gently toss.
- To serve, smear the feta over the flatbreads, scatter over the zucchini salad and finish with the chili oil and extra lemon to serve.
This recipe by A Better Choice.
Shop for your ingredients in-store or online.
