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