This was inspired by a recent visit to Urban Food House, Bowness, where my daughter chose a Vegan Flatbread. Although our version isn’t vegan, you could simply omit the Feta cheese!
Choose any of your preferred Mediterranean vegetables…we used aubergine, courgette, red onion, and red and orange peppers. Chop these into bite-sized chunks, pop into a roasting tin and make a quick roasting dressing for them: a couple of dollops of harissa paste; a good glug of cold-pressed rapeseed oil if you have some otherwise olive oil will do; a sprinkle of vegetable bouillon powder or simply crumble in a stock cube and salt and pepper. Shake up and pour over the veg. Spread the chopped veg out, put across two trays if needed so it doesn’t steam, and roast for around 30 minutes or until softened with slightly crispy edge.
Next, drain and rinse a can or two of chickpeas. Place in one layer in a roasting tray and sprinkle over some ras-el-hanout, ground cumin, ground coriander and salt and pepper. Add a drizzle of oil, shake and roast for around 15/20 minutes. Once toasted, combine with the veg.
Meanwhile, squeeze half a lemon into some natural yoghurt, add the grated exterior of cucumber (you don’t want the watery seeds), some chopped mint leaves and salt and pepper.
Chop or crumble some Feta cheese. Serve both the yoghurt dressing and the Feta in separate bowls for people to add their preferred amount. I also added a small bowl of pumpkin seeds for some crunch.
Either make or buy some flatbreads. There’s a great recipe here, or I bought these from Tesco and they’re perfect.
Serve the warm flatbread topped with the veg and chickpea mixture. Let your family add Feta, yoghurt and seeds to their taste and enjoy! It was very quick on a school night as the oven and dressings do all the work. And super healthy and tasty too!
The Chimney House 