The crispy plant-based mince bits are sublime. With the hummus base. And the warm, soft flatbread. Come on Eileen.
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Serves
4
Plain Flour
Coconut Yoghurt
Baking Powder
Coriander Seed
Parsley
Cumin Seed
Hummus
Pickle
Tomato
Soda Water
Plant Based Mince
Marmite
Salt
Black Pepper
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content.
Serves
4
Plain Flour
Coconut Yoghurt
Baking Powder
Coriander Seed
Parsley
Cumin Seed
Hummus
Pickle
Tomato
Soda Water
Plant Based Mince
Marmite
Salt
Black Pepper
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Grab a bowl. Add plain flour, yogurt, baking powder, soda water, salt, 1 tsp coriander seeds and 1tsp cumin seeds.
Step 2.
Mix all of this together to form a dough. Mould your dough into a large ball and refrigerate for 20 minutes.
Step 3.
Time to get on with your filling. Drizzle some olive oil into a pan. Add your remaining coriander seeds and cumin seeds. Allow these to toast for a few minutes on a medium heat, giving them a stir. Add your mince and break this up with your spoon. Add the Marmite and mix together.
Step 4.
Chop up half of your parsley and add this too, followed by a pinch of salt and pepper.
Step 5.
Take your dough out of the fridge. Sprinkle some flour onto a dry surface. Break your dough up into small golf-ball sized balls.
Step 6.
Take each piece and flatten it out with your hand. Roll it out with a rolling pin until it is roughly 1cm thick.
Step 7.
Add one flatbread to a lightly oiled pan. Toast for roughly 5 minutes either side (keep checking to make sure it doesn't burn). Repeat for your remaining flatbreads.
Step 8.
Salsa Time. Chop up your tomatoes and remaining parsley. Add to a bowl with a good grinding of salt and pepper. Add a drizzle of olive oil and mix together.
Step 9.
Assemble time. Lay your flatbread out, add a generous dollop of hummus followed by a spoonful of salsa, the mince, 2 green pickles and you are ready to tuck in.
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