Puy Lentil Flat Bread recipe - Vegetarian Snacks

Ingredients

  • 150g self raising flour, plus extra for rolling
  • ¼ tsp fine sea salt
  • Freshly ground black pepper
  • 1 tsp thyme leaves, finely chopped
  • 180g 0% Greek yoghurt
  • 1 tsp olive oil
  • 1 red onion, finely sliced
  • 250g cooked puy lentils
  • 60g sun dried tomatoes, thickly sliced
  • 2 tbsp balsamic vinegar
  • 80g cherry tomatoes, halved
  • 100g creamy blue cheese, roughly chopped
  • 2 tbsp flat leaf parsley, roughly chopped
  • 40g rocket

Nutrition

Calories columnFat columnSaturates columnSugars columnSalt column
Calories
910g per serving
45% %GDA
Fat
37.00g per serving
53% %GDA
Saturates
13.00g per serving
65% %GDA
Sugars
15.00g per serving
17% %GDA
Salt
4.00g per serving
57% %GDA

Method

  1. Tip the flour into a bowl, add the salt, black pepper and the thyme leaves and stir well.

  2. Make a well in the centre and add the Greek yoghurt and 40ml cold water and mix to a soft dough.

  3. Tip out and onto a lightly floured work surface and knead for a few seconds until it forms a soft smooth dough.

  4. Cut in half then roll each half into a ball, flatten slightly then roll with a rolling pin to about 5mm thick.

  5. Heat a large griddle pan until medium hot, add one piece of dough and cook on each side for about 1-2 minutes until charred and risen. Repeat with the second piece of dough and set aside while you make the topping.

  6. Heat a frying or sauté pan until medium hot. Add the oil and red onions and sweat for 2-3 minutes until just softening.

  7. Stir in the lentils and sun dried tomatoes and cook for 1-2 minutes until hot through, stirring all the time.

  8. Stir in the balsamic vinegar and the cherry tomatoes and cook for another 2 minutes.

  9. Remove from the heat and stir in half the blue cheese and stir until just melted into the lentils. Stir in half the parsley and season well with black pepper.

  10. Place the flat bread onto serving plates and top with half the rocket and then the lentil mixture. Divide the last of the cheese between the plates and scatter the remaining rocket and parsley over the top. Serve straightaway.