Flatbreads with spinach, lentil and zucchini salad
Jul 31, 2010 2:00pm- 15 mins cooking
- Serves 4
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Ingredients
Flatbreads with spinach, lentil and zucchini salad
- 1 1/4 cup (185 grams) plain flour
- 1/2 cup (75 grams) self-raising flour
- bicarbonate of soda
- 2 teaspoon caster sugar
- 1 teaspoon black sesame seeds
- 1 teaspoon sea salt flakes
- 1/2 cup (140 grams) sour cream
- 1/3 cup (80 millilitres) water
- 2 tablespoon vegetable oil
- 4 medium zucchini, thinly sliced
- 400 gram canned lentils, drained, rinsed
- 50 gram baby spinach leaves
- 1/3 cup (110 grams) mango chilli chutney
- 1/4 cup (40 grams) roasted unsalted cashews
Cashew yoghurt
- 1/3 cup (50 grams) roasted unsalted cashews, chopped coarsely
- 3/4 cup (200 grams) greek-style yoghurt
- 2 tablespoon shredded fresh mint leaves
- 1 tablespoon lime juice
Method
Flatbreads with spinach, lentil and zucchini salad
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1Sift flours and soda into a large bowl; stir in sugar, seeds and salt. In a medium jug, whisk sour cream, the water and half the oil together. Pour sour cream mixture into flour mixture; stir to combine. Knead dough until smooth; cover.
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2Cook zucchini on a heated oiled grill plate (or grill or barbecue) until tender. Transfer to a large bowl; add lentils and spinach, toss gently to combine. Season to taste.
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3Make cashew yoghurt.
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4Divide dough into four pieces; roll out on a floured surface into oval shapes about 2mm thick and 27.5cm long. Brush with remaining oil.
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5Cook dough on the heated oiled grill plate 2 minutes each side or until flatbreads are golden and cooked through.
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6Spread one side of flatbreads with chutney; top with lentil salad and cashew yoghurt. Sprinkle with cashews.
Cashew yoghurt
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7In a small bowl, combine all ingredients; season to taste.
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