Ingredients
- 1 pouch Merchant Gourmet Puy Lentils
- 1 generous tsp harissa paste
- Olive oil
- Cumin carrots
- 8 carrots, sliced lengthways
- 1 tsp cumin seeds
- Drizzle of maple syrup
- Olive oil
- Salt
- 150g plain flour
- 150g yoghurt
- ½ tsp baking powder
- Generous pinch of salt
- 5 tbsp yoghurt
- 3 tbsp tahini
- 1 tbsp maple syrup
- Zest of 1 lemon
- Juice of ½ lemon
- Pinch of salt
- Pickled onions
- Fresh dill
- Za’atar
Flatbreads
Tahini yoghurt
To finish
Instructions
- Preheat the oven to 220°C
- Start with the flatbread dough. Combine the flour, yoghurt, baking powder and salt, then knead for about 5 minutes until smooth. Cover and leave to rest in a warm place
- Toss the carrots with olive oil, maple syrup, cumin seeds and salt. Roast for around 30 minutes, until tender and caramelised
- Mix all the tahini yog ingredients in a bowl and set aside
- Heat a drizzle of olive oil in a pan and fry the lentils with the harissa paste for a few minutes until crispy and well coated
- Portion + roll the rested dough into flatbreads. Fry in a lightly oiled pan over medium heat until golden and cooked through on both sides
- To assemble, spread the tahini sauce over the warm flatbreads. Top with crispy lentils, roasted carrots, pickled onions, dill and a generous sprinkle of za’atar
