A light and refreshing afternoon snack, these flatbreads will be your go-to for the warmer months! Topped with deliciously fresh zucchini with lots of flavourful herbs, this one’s a winner!
Ingredients
- 1 cup chickpea flour
- 1 cup water
- ½ tsp baking powder
- 1 tsp ground cumin
- ½ tsp smokey paprika
- Salt, pepper
- 3 tbsp olive oil
- 3 medium zucchinis, sliced lengthways 3mm thick
- ½ cup Persian style feta
- 3 Tbsp toasted pine nuts
- 2 Tbsp currants
- Handful each flat leaf parsley leaves and dill
- Juice 1 lemon + extra lemon wedges to serve
- 2 tbsp chilli oil
Method
Whisk together the chickpea flour, water, cumin, paprika, baking powder and some salt and pepper to taste. You want a smooth batter, the consistency of thickened cream.
Heat a medium non-stick frying pan over a medium high heat and add 2 tsp of olive oil. Pour in half the batter to make a 20cm round flatbread. Cook until it firms up then flip and cook the other side for a couple of minutes. Remove and repeat with the remaining batter.
Place the feta in a bowl and using a fork, crush it then mix through ¼ cup water and some black pepper to make a light, smooth whipped feta. Set aside
Brush the sliced zucchini with 2 tbsp of olive oil and season with salt and pepper.
Grill the slices over a hot grill plate or BBQ for 1 minutes each side to get caramelised. Combine with the pine nuts, currants, herbs, and dress with a 1 tbsp olive oil and the juice of half the lemon. Season to taste with salt and pepper and gently toss.
To serve, smear the feta over the flatbreads, scatter over the zucchini salad and finish with the chili oil and extra lemon to serve.