CHARRED TOMATOES, LABNEH & FLATBREADS

This stunning dish is good enough for a meal on its own or can be prepared as part of a barbecue. The flatbreads complement almost any dish and keep well for a day or two in the fridge in an airtight container.

Serves6 • Per serving (including flatbread): • 6.3g net carbs • 3.8g fibre • 6.7g protein

• 25.2g fat 290kcal

For the tomatoes

• 300g (10½oz) cherry tomatoes

• 1 small onion, cut into 10 wedges

• 4tbsp extra-virgin olive oil 1tsp dried oregano

• 4 garlic cloves in their skins, lightly crushed

• Salt and freshly ground black pepper

For the flatbreads

• 50g (1¾oz) ground almonds

• 10g (¼oz) psyllium husk (from health food stores or larger supermarkets)

• 2tbsp coconut flour

• 1tsp baking powder

• 1tbsp cumin, black onion (nigella), sesame or coriander seeds (optional)

A knob of ghee, butter or coconut oil

For the labneh

• 100g (3½oz) feta or goat’s cheese

• 200g (7oz) thick Greek or strained yoghurt

• 1tbsp extra-virgin olive oil A handful of basil, coriander or flat-leaf parsley leaves

Preheat the oven to 220°C/ fan 200°C/gas 7. Put all the ingredients for the tomatoes in an ovenproof dish, season and toss to combine. Cook for 18-20 minutes.

Meanwhile, make the flatbreads. Mix the dry ingredients and ½tsp of salt in a bowl and add 150ml water. Use your hands to mix it into a dough, then set aside for 5 minutes to allow the water to be absorbed. Divide the dough into 12 and roll each piece into a ball.

Heat a non-stick frying pan over a medium-high heat. Roll one ball of dough between two pieces of baking parchment to a thickness of about 3mm; don’t worry about the raggedy edges. Add a knob of ghee to the pan and swirl the pan so it coats the base – you only need a light covering. (If your pan is very non-stick, you may not need any ghee or oil.)

Peel the flatbread off the parchment and lay in the pan. Cook for 3 minutes on each side, depending on the heat, until well browned and cooked through. Roll the next flatbread as the first cooks, then add to the pan. Repeat with the remaining dough. You can use a spatula to flip the flatbreads and hold them down if they puff up.

As the last flatbread cooks, prepare the labneh by mashing the cheese, yoghurt and oil together with a fork. Spread the labneh onto a plate. Pour the tomatoes and their cooking oil over the labneh, then scatter with the herbs. Serve straight away with the flatbreads on the side.