Veg
By Jamie Oliver
Recipe From
200g natural yoghurt
800g portobello and oyster mushrooms
1 red onion
2 cloves of garlic
2 preserved lemons
1 teaspoon ground cumin
1 teaspoon ground allspice
1 teaspoon smoked paprika
olive oil
2 tablespoons pomegranate molasses
10 radishes, ideally with leaves
½ a cucumber
100g ripe cherry tomatoes
1 tablespoon white wine vinegar
1 x 200g jar of pickled jalapeño chillies
1 bunch of fresh mint (30g)
4 large flatbreads
4 tablespoons tahini
2 tablespoons dukkah
If you find the tahini has separated in the jar, add a splash of hot water and mix until spoonable.
Start by placing a large non-stick frying pan over a medium-high heat. In a bowl, mix 100g of plain flour with a 1 pinch of sea salt, 50ml water and 1 tablespoon of olive oil until you have a dough. Halve, then roll out each piece on a flour-dusted surface until just under ½cm thick. Cook for 1 minute on each side, or until golden and almost a little gnarly, turning halfway. Simple!
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