Ingredients
- 400g plain flour
- 350g coconut yogurt
- 1 tsp baking powder
- 2 tsp coriander seeds
- Large bunch of parsley
- 2 tsp cumin seeds
- 1 pot of hummus
- Jar of green pickles
- 6 tomatoes
- 100ml soda water
- 400g Meatless Farm mince
- 1 tsp of Marmite
- Salt & pepper
Method
- Into a bowl add the plain flour, yogurt, baking powder, soda water, salt, 1 tsp of coriander seeds and 1 tsp of cumin seeds. Mix all of this together to form a dough. Mould your dough into a large ball and refrigerate for 20 minutes.
- Time to get on with your filling. Drizzle some olive oil into a pan. Add your remaining coriander seeds and cumin seeds. Allow these to toast for a few minutes on a medium heat, giving them a stir. Add your Meatless Farm mince and break this up with your spoon. Once broken up, add the Marmite and mix together.
- Chop up half of your parsley and add this to your pan followed by a pinch of salt and pepper.
- Take your dough out of the fridge. Sprinkle some flour onto a dry surface. Break your dough up into 4. Take each piece and flatten it out with your hand, then roll it out with a rolling pin until it is roughly 1cm thick.
- Add one flatbread to a lightly oiled pan. Toast for roughly 5 minutes either side (keep checking to make sure it doesn’t burn). Once finished take this out and repeat for your remaining flatbreads.
- To make the salsa chop up your tomatoes and remaining parsley and add to a bowl, add a good grinding of salt and pepper and a drizzle of olive oil and mix together.
- Assembly time. Lay your flatbread out, add a generous dollop of hummus followed by a spoonful of salsa, the Meatless Farm Mince, 2 green pickles and you are ready to tuck in!
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