recipes
Flat breads with beetroot hummus and fruit and feta salad
2025-05-09
Ingredients
For the flatbreads
280g plain flour
1 tub plain yogurt (Benna)
Drizzle olive oil (Borges)
1 tsp fresh chopped herbs- thyme, rosemary
Salt and pepper to taste
For the hummus
250g cooked chickpeas, drained
1 tbsp tahini
1 clove garlic
1 small cooked beetroot
Drizzle olive oil
1 tbsp lemon juice
Pinch cumin and chilli
For the salad
2 handfuls salad leaves
1 tbsp toasted pumpkin seeds
4 strawberries, sliced
1 tbsp crispy fried onions
100g feta cheese, crumbled (Camel brand)
2 tbsp black olives (Camel brand)
2 tbsp olive oil
1 tbsp balsamic vinegar
Method
Start with the flatbreads. Place the ingredients into a food processor and blitz till smooth. You may need to add in a little water. Leave to rest for 20 minutes. Meanwhile, make the beetroot hummus by blitzing all the ingredients together and place into the fridge. When the flat bread has relaxed, cut into 2 or 3 pieces, flatten and fry on both sides in a greased pan. Spread with the beetroot hummus. Mix all the ingredients together for the salad, and pile on top of the hummus. Serve immediately drizzled with olive oil.
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