So you asked me, what's a brilliant summertime
recipe that you can make without firing up the oven, full of the good stuff and is really
affordable. So, I've got a beautiful meal for you, this is bigging up tinned chickpeas a fantastic
source of protein, one of your 5 fruit and veg a day, and a brilliant-value product that
you can do so much with. So we're going to do flatbreads with homemade houmous, homemade slaw,
feta cheese, this is a brilliant brunch, lunch, snack, and when you make this, you're gonna have a
lot of fun doing it. Let's start with the homemade flatbreads. I've got a bag of spinach, I'm going
to take most of it and put it into a liquidiser Now you can use a food processor if you want.
So the rest of the spinach I will put just over here and we're going to make a slaw out of this.
We're going to put in here 100g of yoghurt It gives it an amazing flavour, it makes it really
fluffy. Have a nice little pinch of salt in there Steal a little tablespoon of starchy water and
then we'll whiz it up, that's what we're going to make the flatbread out of. Super simple and
it's going to look really, really impressive So literally 30 seconds you turn it into this
vivid green. I'm going to use self-raising flour, OK. Now, self-raising flour is really
helpful because it's got the raising agent in there already. I'm going to use 200g and
make a little well in the middle like that. So get all of that in. Now of course you don't have
to do the spinach but for me using vegetables in unexpected ways is really, really interesting. Move
it around you can see the flour thickening it up, kind of turning a bit more doughy, you know, you
can really use this in many, many ways and that's why I love this recipe. Now feel the dough. If
it's a little too wet, then just add a little bit more flour, and what you want to have is a nice
elastic dough that's not sticky when you touch it I get rid of the fork now. Give it a little knead
just for 2 minutes and that is the simplest dough ever. So we'll let that rest for a little bit. Now,
in our dirty liquidiser we're going to make the houmous, right, so don't bother washing it up, that's
just going to waste time. In we go with a tin of chickpeas with about 80% of the liquid. So instead
of using tahini, which you can use of course, a better cheat is a non-sweetened tablespoon
of peanut butter. It works really, really well Tahini is incredible but a lot more people
have peanut butter hanging around the house I'm going to use lemon juice. If you've got a
little box grater or a little grater like this, use the fine side just to put that lovely
zest. Use every last bit of flavour. So we're going to go in with one and a half lemon
juice there, I want it to be fresh and zingy Often you'll see garlic in a traditional
houmous, this isn't traditional. A nice pinch of salt and a little pepper, drizzle of
olive oil, and that's going to be delicious Have a little taste. Mmm! Just checked the lemon
juice, very happy. And the seasoning, I'm very happy. And look at this. Silken, gorgeous houmous.
Often used as a dip. There's so much more you can do with it. It's fantastic with roasted meats.
Obviously mezze, antipasti, that kind of vibe If you wanted to, you could swap the chickpeas out
for other tinned beans. Borlotti beans, cannellini beans, mixed beans, they're all incredibly cheap.
Look at that, beautiful. Let's get on with the flatbread. Now, what I've got is a large pan on
a medium-high heat. This is a low-cook recipe so thinking about nutrition, thinking about cost,
this is under a pound a portion. Take this lovely dough, cut it in half, into four like that. And
then each one of these four, you can roll into a little ball. Doesn't matter if you do it badly.
Flour the board. Push it out as much as you can We're going to make the best flatbreads. And
the crispiness, the softness, the kind of mop-up ability of a homemade flatbread when you knock it
out yourself instead of reheating something else, it's different gravy. So roll it out about sort of
4mm. Hot pan, that should cook in like 2 minutes super quick. So what I love about this
recipe is you turn the humble tin of chickpeas into something exciting. You turn a bag of spinach
into something completely unexpected. So this is the only cooking that we're doing. It's fast,
it's furious, it's fun and we don't need the oven on. If you wanted to do this by the way on a
barbecue, brilliant. You have a little stack of flatbreads and just do them to order as you're
serving your guests, they'll love it. So there you go, flatbreads done, easy, right? So let's now
do a beautiful homemade slaw, so carrots, apples, tiny handful of spinach. So you could use a box
grater but if you want to kind of make it feel texturally more delicious, just peel and don't
stop peeling, right? Then just gather up the carrot in little layers like a pack of cards.
We're just going to slice it and what you get is very elegant strips of carrot, beautiful. I'm
gonna do the spinach next and you can use kale, you can use white cabbage, red cabbage. So that
little bit of spinach, beautiful. And then I'm gonna do the apples last, and we'll stack it
up again and it's taking that everyday apple and just making it a little bit more special. If
you put a little lemon juice on the apple, that will stop it browning. So squeeze on the
other half, that last half of lemon juice, and you could of course use lime juice, grapefruit
juice, any citrus. A nice little pinch of salt, a little drizzle of olive oil. Dress this slaw. So
let's put it together. I've got a lovely flatbread here. Vivid green. I've got the homemade houmous
here. If you like the stuff that's done for you already, this is going to blow your mind, I like to
make a little well in the middle and then I hit it up with some of that amazing slaw, just like that,
beautiful. But feta cheese just crumbled on the top, look at the colours! You know this is good
for you, and it is good for you. And then I'll take a little bit of that lemon zest, remember the
lemon zest that might have gone in the bin, right? We took that off and just having a little sort of
sprinkle of that I think is really, really nice Just a little bit of olive oil and, optional, but
a little bit of chilli sauce for me makes my day, is going to make me very, very happy
Healthy, affordable, fun to make and bigging up chickpeas. So that's a recipe just
like you asked for! Tear it up, mop up the juices It's so tasty. That houmous is so silky and
delicious and although it's not authentic it is really, really good. If you've got
a challenge or a question for me, simply put it in the comments box below and check out
TescoRealFood.com for more inspiration and tips
