Mini garden flatbreads

Za’atar is a herb mix that turns everything into Michelin-worthy grub, including these flatbreads.

SERVES 2 PREP 20 mins

COOK 6 8 mins EASY V

300g frozen peas

180g self-raising lour, plus

extra for dusting tsp baking powder

130g unsweetened plant-based

yogurt (such as soya)

2 tsp za’atar

2 tsp olive oil

10 mint leaves, roughly chopped,

plus a few whole leaves to serve 1 lemon, juiced

40g jarred artichokes in oil, drained

and cut into 1cm-thick slices 2 small radishes, thinly sliced

into rounds

1 watermelon radish, trimmed and

cut into thin matchsticks cress, to serve

1 Heat the oven to 250C/230C fan/ gas 10, or as high as it will go. Put the frozen peas in a heatproof bowl and cover with boiling water from the kettle. Set aside to defrost.

2 Put the flour, baking powder and a pinch of salt in a bowl. Stir, then mix in the yogurt. Gently knead the dough on a floured surface for a minute or so to form a ball.

3 Divide into four even pieces, and roll each out into an oval flatbread, about 13 x 10cm and roughly 2-3mm thick. Transfer to a large baking tray lined with baking parchment.

4 Combine the za’atar, oil and some seasoning. Evenly drizzle the infused oil over the flatbreads, and spread with your fingers or a spoon so they’re evenly coated. Bake for 6-8 mins until golden.

5 Drain the peas, then use a potato masher or fork to roughly mash them until mostly broken down. Add the mint, lemon juice and some seasoning, and stir to combine. Spoon the minty pea mixture over the baked flatbreads.

6 Top the flatbreads with the artichokes, both the radishes, cress and some mint leaves, then season.

GOOD TO KNOW vegan • calcium • ibre • iron • 1 of 5-a-day

PER SERVING 581 kcals • fat 14g • saturates 7g • carbs 89g • sugars 10g • ibre 13g • protein 19g • salt 1.9g