After a week of complaining and The Man blaming my recent illness of my vegan quest, he’s finally embracing my lifestyle choice (for one night only). He’s gone all new-age tonight, recreating my favourite Stone-Age Flatbread from the Cafe at the Museum for when I get home from work.
He’s making the flatbreads from scratch, whilst I’ve prepared the carrot tapenade and flageolet bean falafels to top them with. Perfect teamwork for a perfect (vegan) supper.
Ingredients for carrot tapenade:
- 2 x large carrots
- 2 x garlic cloves, crushed
- 1 x tsp mixed herbs
- pinch of cumin
- small bunch of coriander
- 3-4 tbsp. olive oil
Peel and roughly chop the carrot into large chunks. In a mixing bowl, drizzle with a good splash of olive oil and the mixed herbs and shake to coat and cover the carrot.
Bake at 180C for 30-40 minutes.
Leave to cool slightly then combine with the rest of the ingredients in a food processor. Add the olive oil slowly until it reaches the desired consistency and purée until smooth.
Ingredients for the flatbreads:
- 350g plain flour, plus extra for dusting
- 2 tbsp olive oil
- 150-200ml warm water
Sieve the flour into a large mixing bowl. Season with salt and pepper and mix with the oil and water. Knead for 3-4 minutes then cover and leave to rest whilst preparing the toppings for the dish.
Divide the mixture into 4 balls, then roll out to a 0.5cm thickness. Place on a lined baking tray and bake in a hot oven (220C) for approx. 12 minutes or until cooked through.
Spread the cooked flatbreads with carrot tapenade. Top with roasted peppers, onion, pine nuts, falafels, olives and hummus and return to the oven to warm through. Garnish with handfuls of fresh rocket and serve.