Name: Flatbreads with Tahini Yoghurt, Crispy Harissa Lentils & Roasted Cumin Carrots
Total time: PT30minutes
Yield: 2
Ingredients: 150g plain flour; 150g yoghurt; ½ tsp baking powder; Generous pinch of salt; 8 carrots, sliced lengthways; 1 tsp cumin seeds; Drizzle of maple syrup; Olive oil; Salt; 5 tbsp yoghurt; 3 tbsp tahini; 1 tbsp maple syrup; Zest of 1 lemon; Juice of ½ lemon; 1 pouch Merchant Gourmet Puy Lentils; 1 generous tsp harissa paste; Olive oil; Pickled onions; Fresh dill; Za’atar

Flatbreads with Tahini Yoghurt, Crispy Harissa Lentils & Roasted Cumin Carrots

These vibrant homemade flatbreads are layered with creamy tahini yoghurt, crispy harissa-spiced Puy lentils and sweet cumin-roasted carrots for a deliciously satisfying plant-based meal. Finished with tangy pickled onions, fresh dill and fragrant za’atar, every bite is packed with bold flavour, texture and colour. Perfect for a nourishing lunch or easy weeknight dinner.

Preheat the oven to 220°C.
Make the flatbread dough by combining the flour, yoghurt, baking powder and salt in a bowl. Knead for around 5 minutes until smooth, then cover and leave to rest in a warm place while you prepare the remaining ingredients.
Toss the carrots with a drizzle of olive oil, the maple syrup, cumin seeds and a pinch of salt. Spread onto a baking tray and roast for 30 minutes, or until tender and caramelised.
Meanwhile, whisk together the yoghurt, tahini, maple syrup, lemon zest, lemon juice and salt until smooth. Set aside.
Heat a drizzle of olive oil in a frying pan over medium heat. Add the Puy lentils and harissa paste, stirring well. Cook for a few minutes until the lentils are crispy and evenly coated.
Divide the rested dough into portions and roll out into flatbreads. Cook in a lightly oiled frying pan for 2–3 minutes on each side, until golden and cooked through.
To serve, spread the tahini yoghurt over the warm flatbreads. Top with the crispy harissa lentils, roasted carrots and pickled onions.
Finish with fresh dill and a generous sprinkle of za’atar before serving.