Spelt Flatbreads with Pickled Rhubarb

Swap the chicken for quartered 6-min boiled eggs, if you like. If you can get hold of it, use wild garlic in your herby oil instead of the soft herbs.

Hands-on time 45min, plus rising. Cooking time about 20min. Serves 4 FOR THE FLATBREADS

 200g white spelt flour, plus extra to dust

 1tsp fast-action dried yeast

 2tbsp olive oil

FOR THE PICKLED RHUBARB

✶ 175g rhubarb, trimmed

 2tbsp caster sugar

 1tbsp red wine vinegar

FOR THE HERBY OIL

 50ml extra virgin olive oil

 Small handful each coriander and parsley, finely chopped

FOR THE TOPPING

 250g cream cheese

 2tbsp wholegrain mustard  4 cooked skinless chicken breast fillets, shredded

1 For the flatbreads, in a medium bowl mix the flour, yeast, oil, ½tsp salt and 100-125ml tepid water to make a shaggy dough. Tip on to a lightly floured work surface and knead for 5min, until smooth and elastic. Return to the bowl, cover and leave to rise in a warm place for 30min, or until visibly puffed.

2 For the pickled rhubarb, using a Y-shaped vegetable peeler shave the rhubarb into ribbons. Add to a bowl and mix in the sugar and vinegar. Set aside to lightly pickle.

3 For the herby oil, in the small bowl of a food processor whizz all the ingredients with plenty of seasoning until finely chopped. Thin with a little water, if needed, to get a drizzling consistency. Set aside.

4 Tip dough on to a lightly floured work surface, divide into quarters and roll each piece into a roughly 20.5cm circle. Heat a griddle pan over high heat. Cook the flatbreads 1 at a time, for 5min, turning halfway through, until golden and lightly charred.

5 For the topping, mix the cream cheese, mustard and plenty of seasoning, and spread over the flatbreads. Top with the shredded chicken. Drain the pickled rhubarb and arrange on top, then drizzle over the herby oil. Serve.

PER SERVING 667cals, 45g protein, 31g fat (12g saturates), 49g carbs (11g total sugars), 3g fibre