Cooking is about joy and bringing joy into your life with something that fuels your body is a little act of kindness. Within that joy, I want you to experience play. Play with flavours, play with ingredients, and connect to this child-like quality that is often lost in our day-to-day lives. Start with little steps and then expand by creating your own recipes based on intuition. This recipe is all about play with pink flatbreads and delicious vegetables! Make the flatbreads for this recipe or for your next curry night!
Serves: 2
Preparation time: 35 minutes
Cooking time: 10 minutes
Ingredients:
2 medium beetroots
180 g spelt flour or gluten-free flour of your choice
1 teaspoon salt
2 teaspoon bicarbonate of soda
¼ teaspoon garlic powder
juice and zest of 1 lemon
½ cup water
2 red peppers, seeded and sliced
olive oil
salt and pepper
3 medium courgettes, ribboned
Coconut oil
6 tablespoons Greek yoghurt or substitute of your choice
1 handful fresh dill leaves, finely chopped
1 small handful fresh mint, finely chopped
1 handful fresh rocket
Instructions:
Preheat the oven to 180 °C.
Place the beetroots in a roasting pan and roast for 35 minutes until soft when pierced with a fork. Remove and set aside. (I usually do a bigger batch and save the rest for salad or other meals and snacks.)
To make the flatbread dough, place the flour, salt and bicarbonate of soda into a medium bowl and mix together. Set aside.
Using a blender, blend the beetroots until smooth, 1 teaspoon of the lemon juice, and the water.
Make a well in the middle of the flour and gradually add the beetroot mixture while mixing until a dough begins to form. Tip the dough out onto a flat surface and knead until well combined. Return to the bowl, cover, and set aside to rest for 20 minutes.
Meanwhile, place the red peppers in a separate mixing bowl, drizzle with a little olive oil and season to taste. Toss until evenly covered with oil. In a grill pan over medium heat (the pan must be hot), add the red peppers and grill for roughly 5 minutes until grill marks start to appear. Repeat the process with the courgette ribbons and cook for 1–2 minutes. Be careful not to overcook the vegetables.
Once the dough has rested, remove from the bowl and divide into four fist-size balls. Roll out the balls of dough on a floured surface until they are about the size of your frying pan base. Lightly rub a little coconut oil on each side of the dough circles. Fry in a medium frying pan over medium to high heat for 5 minutes on each side or until golden brown.
While the flatbreads are frying, mix the remainder of the lemon juice with the yoghurt, dill and mint in a small bowl. Season to taste.
Once the flatbreads are ready, remove from the heat. Serve with a generous smear of the yoghurt dressing, topped with the rocket and grilled vegetables. Season to taste with a little extra black pepper and drizzle with olive oil.
Enjoy - Melissa
