Charred Tomatoes, Labneh and Flatbreads Recipe

Serves

Ingredients

For the tomatoes

300g cherry tomatoes
1 small onion, cut into 10 wedges
4tbsp extra virgin olive oil
1tsp dried oregano
4 garlic cloves in their skins, lightly crushed
salt and freshly ground black pepper

For the flatbreads

50g ground almonds
10g psyllium husk
2tbsp coconut flour
1tsp baking powder
1tbsp cumin, black onion (nigella), sesame or coriander seeds (optional)
a knob of ghee, butter or coconut oil

For the labneh

100g feta or goat’s cheese (or non-dairy alternative)
200g thick Greek or strained yogurt (or non-dairy alternative)
1tbsp extra virgin olive oil
a handful of basil, coriander or flat-leaf parsley leaves

Method

Preheat the oven to 220°C/200°C fan/gas mark 7.

Put all the ingredients for the tomatoes in an ovenproof dish, season and toss to combine. Cook for 18-20 minutes.

Meanwhile, make the flatbreads. Mix the dry ingredients and ½ tsp of salt together in a bowl and add 150ml water. Use your hands to mix it into a dough, then set aside for 5 minutes to allow the water to be absorbed. Divide the dough into 12 and roll each piece into a ball.

Heat a non-stick frying pan over a medium-high heat. Roll one ball of dough between two pieces of baking parchment to a thickness of about 3mm. Add a knob of ghee to the pan and swirl the pan so it coats the base.

Peel the flatbread off the parchment and lay in the pan. Cook for 3 minutes on each side until well browned and cooked through. Roll the next flatbread as the first cooks, then add to the pan. Repeat with the remaining dough. You can use a spatula to hold them down if they puff up. As the last flatbread cooks, prepare the labneh by mashing the cheese, yogurt and oil together with a fork. Spread the labneh on to a plate.

Pour the tomatoes and their cooking oil, over the labneh, then scatter over the herbs. Serve straight away with the flatbreads on the side.

Recipe courtesy of The 30 Minutes Diabetes Cookbook by Katie and Giancarlo Caldesi with Jenny Phillips, Kyle Books. Photography: Maja Smend.

For your information – in some cases we have suggested changing an ingredient in a recipe for a dairy alternative. We cannot guarantee that this is in line with key diabetes advice.

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