Name: Flatbreads with spinach, lentil and zucchini salad
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 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

Give this simple salad a boost with the addition of grilled homemade flatbreads and a crunchy cashew yoghurt dressing.

Ingredients

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

1.Sift 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.

2.Cook 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.

3.Make cashew yoghurt.

4.Divide dough into four pieces; roll out on a floured surface into oval shapes about 2mm thick and 27.5cm long. Brush with remaining oil.

5.Cook dough on the heated oiled grill plate 2 minutes each side or until flatbreads are golden and cooked through.

6.Spread one side of flatbreads with chutney; top with lentil salad and cashew yoghurt. Sprinkle with cashews.

Cashew yoghurt

7.In a small bowl, combine all ingredients; season to taste.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

Flatbreads with spinach, lentil and zucchini salad

Cashew yoghurt

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