Ingredients:
For the flatbreads:
– 300g plain flour
– 200ml water
– salt & pepper
For the hummus:
– 200g chickpeas
– 5 sun-dried tomatoes
– 3 tbsp oil from the sun-dried tomato jar
– 1 garlic clove
– salt and pepper
For the peanut dip:
– 1 red chilli
– 1 garlic clove
– 200g crunchy peanut butter
– 270ml coconut milk
– 1 tbsp oyster sauce
– 1 tbsp dark soy sauce
– 1/2 lime
– salt and pepper
For the tzatziki:
– 250g natural yoghurt
– 1/3 cucumber
– Small handful of mint leaves
– 1/2 lime
– Salt & pepper
Method:
For the flatbreads, mix together the flour, water and seasoning.
Knead for five minutes, before rolling into a sausage shape and portioning into eight equal pieces.
Roll them out into flatbreads and cook in a pan on a high heat for one minute on each side.
For the hummus, blitz together the chickpeas, tomatoes, oil, garlic and seasoning.
For the peanut dip, cook the chilli and garlic for one minute.
Add the peanut butter, oyster and soy sauce and coconut milk.
Finish with the juice of half a lime and seasoning.
Finally, for the tzatziki remove the seeds from the cucumber and dice.
Mix the cucumber together with the yoghurt, mint, lime juice and seasoning.
Now, enjoy.
