In collaboration with ChicP
This is the PERFECT summer recipe and doesn't take long to make. There's nothing better than sat outside enjoying this yummy flatbread and the high-protein veggie bites and houmous make it ideal for a post-workout meal.
Serves 2
Ingredients -
For the salsa:
- Half an avocado, chopped into small squares
- Small handful of fresh coriander, roughly chopped
- 10 cherry tomatoes, chopped into small squares
- Juice of half a lime
- 3 spring onions, thinly sliced
For the flatbreads:
- 60g full-fat Greek yogurt
- 75g of self-raising flour (extra flour for rolling/dusting)
To assemble:
- 1/2 tub of ChicP Chilli Pumpkin Houmous
- 1 pack of ChicP Veggie Bites
- 1 tbsp pumpkin seeds
- 1 spring onion, thinly sliced
- 1 baby gem lettuce
Method -
1. Begin by making the flatbreads. Combine both the ingredients into a mixing bowl. Once mixed, leave for 25 minutes to prove at room temperature.
2. While the dough is set aside, it’s time to make the salsa. Add all the ingredients for this into a bowl and stir until completely coved in the lime juice. Refrigerate until ready to use.
3. Dust your worktop with some flour and remove the dough from the bowl. It should have increased in size.
4. Split the dough into two and roll both into flat circles. These should be thick enough you can pick them up without disintegrating but not too thick or they’ll be stodgy.
5. Heat a pan to a high temperate and when it reaches this, add your first flatbread.
6. Cook each flatbread for about 1 minute on each side. It should have turned lighter in colour and may have a few spots of brown. Repeat with the second flatbread.
7. Now it’s time to assemble. Layer half the houmous onto a flatbread, followed by half of the baby gem lettuce and a big spoonful of the homemade salsa. Top this with the veggie bites, some spring onion and a sprinkle of pumpkin seeds.
8. Repeat on the 2nd one and they’re ready to eat… I won’t judge if you have them both to yourself!