Smashed peas on toast
Love avocado on toast? Give this smashed pea version a go – it has the benefit of being kinder to the planet because the produce hasn’t travelled a long way
Hummus flatbread pizzas with roasted veg
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 1 courgette(about 200g), sliced into rounds (or use frozen grilled Mediterranean vegetables)
- 1 large red pepperhalved, deseeded and cut into 8 wedges
- ½ tbsp olive oil
- pinch of dried oregano
- 100g hummus
- 3 pitted Kalamata olivesquartered
- small handful of basil leaves
- extra virgin olive oilfor drizzling
For the flatbreads
- 100g spelt wholemeal flourplus extra for dusting
- 1 tsp baking powder
- 100g natural bio yogurt
Nutrition: Per serving
- kcal423
- fat18g
- saturates3g
- carbs44g
- sugars11g
- fibre11ghigh
- protein15g
- salt0.9g
Method
step 1
Heat the oven to 220C/200C fan/gas 7. Toss the courgettes and peppers with the olive oil on a baking sheet. Sprinkle over the oregano and some black pepper. Roast for 30-35 mins, turning the veg halfway through, until softened and starting to char.
step 2
Meanwhile, make the flatbreads. Tip the flour into a bowl and stir in the baking powder. Stir in the yogurt using a cutlery knife until you have a soft, slightly wet dough. Cut the dough in half and set aside to rest for 10 mins.
step 3
Heat a large non-stick dry frying pan over a low heat. Knead one of the dough halves briefly on a well-floured work surface until it’s smooth and elastic, then roll out into a roughly 17cm circle. Put the flatbread in the pan and cook for 3 mins, then flip and cook for 3 mins more until cooked through. Transfer to a serving plate. Repeat with the second dough half.
step 4
Spread the hummus over the flatbreads, then pile on the roasted veg and scatter over the olives and basil. Drizzle over a little extra virgin olive oil and serve warm.
