This winter flatbread recipe by Kate Olsson of Tucker is a great one to have up your sleeve when you’ve got a few hungry mouths to feed.
You will need:
1 x 400g can chickpeas, drained and rinsed
1 tbsp olive oil
Zest of ½ lemon
Freshly ground black pepper
1 cup unhulled tahini
¼ cup Greek yoghurt
Juice of ½ – 1 lemon – depending on how lemony you like it
1 head of cauliflower, core removed
1 tbsp wholegrain mustard
1 tbsp lemon juice
½ tbsp honey
Extra virgin olive oil
½ apple, thinly sliced
½ cup roughly chopped parsley
1 avocado, peeled and sliced
¼ cup dukkah seed and spice mix
Lemon wedges, to serve
6-8 small flatbreads
- Preheat oven to 200C. Spread the chickpeas out on a baking tray lined with baking paper. Drizzle over the olive oil and add lemon zest, salt and pepper. Toss the chickpeas to coat and place in the oven to roast for 15 minutes, until lightly golden and crispy. Remove from oven and set aside.
- Combine tahini, yoghurt, lemon juice and a splash of water in a bowl. Mix well. Season to taste, adding more lemon juice or water to thin the mixture out slightly – you’re looking for a paste-like consistency that is easy to spread onto a flatbread. Once you have reached the desired consistency, set aside.
- Working in batches, place the cauliflower florets into the bowl of a food processor. Chop the cauliflower until you have small, rice-like size bits of cauliflower. Transfer cauliflower ‘rice’ into a large bowl. Repeat with remaining florets. This step can also be done with a box grater or a knife. You’ll just need a bit of patience.
- Whisk together the remaining lemon zest, lemon juice, mustard, honey, salt and pepper, and about 3 tbsp of extra virgin olive oil. Pour dressing over the cauliflower and toss to coat.
- To the bowl, add sliced apple, parsley, and roasted chickpeas. Toss it lightly with your fingertips to combine.
- When ready to serve, spread the tahini mixture over the face of the flatbread. Top with some of the cauliflower and chickpea salad. Repeat with remaining flat breads.
- Heat some olive oil in a fry pan over low heat. Swirl the oil around the pan to coat, then crack an egg into the pan. Don’t crowd the pan, cook eggs in batches if need be.
- Cook for 3½-4 minutes, then check the white is cooked. Once cooked, lift the egg out and place on top of a flatbread. Repeat with remaining eggs and flatbreads. Finish by adding some avocado, a sprinkling of dukkah, and a squeeze of lemon juice. Serve.
Recipe and photography: Kate Olsson, Tucker www.heytucker.com