Top quick-to-make flatbreads with wholesome creamy hummus, olives and plenty of char-roasted veg to make a healthy, easy and filling lunch
Ingredients
- 1 courgette (about 200g), sliced into rounds (or use frozen grilled Mediterranean vegetables)
- 1 large red pepper, halved, deseeded and cut into 8 wedges
- ½ tbsp olive oil
- pinch of dried oregano
- 100g hummus
- 3 pitted Kalamata olives, quartered
- small handful of basil leaves
- extra virgin olive oil, for drizzling
For the flatbreads
- 100g spelt wholemeal flour, plus extra for dusting
- 1 tsp baking powder
- 100g natural bio yogurt
Method
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Heat the oven to 220C/200C fan/gas 7. Toss the courgettes and peppers with the olive oil on a baking sheet. Sprinkle over the oregano and some black pepper. Roast for 30-35 mins, turning the veg halfway through, until softened and starting to char.
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Meanwhile, make the flatbreads. Tip the flour into a bowl and stir in the baking powder. Stir in the yogurt using a cutlery knife until you have a soft, slightly wet dough. Cut the dough in half and set aside to rest for 10 mins.
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Heat a large non-stick dry frying pan over a low heat. Knead one of the dough halves briefly on a well-floured work surface until it’s smooth and elastic, then roll out into a roughly 17cm circle. Put the flatbread in the pan and cook for 3 mins, then flip and cook for 3 mins more until cooked through. Transfer to a serving plate. Repeat with the second dough half.
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Spread the hummus over the flatbreads, then pile on the roasted veg and scatter over the olives and basil. Drizzle over a little extra virgin olive oil and serve warm.