Slow black dal with roast squash
Overnight-style black dal, restaurant-deep but light on butter, with roast squash on top.
Two-ingredient yogurt flatbreads with whipped feta
Live-yogurt flatbreads cooked on a dry pan, with whipped feta and quick chilli oil.
Ingredients
Servings 4
Quantities scaled from the original (4 servings).
Tick ingredients off as you gather them.
Method
- Step 1
Mix flour, 250g yogurt and salt into a shaggy dough; knead 2 minutes and rest 10.
- Step 2
Divide into 8; roll thin and cook on a dry, hot pan, 2 minutes a side.
- Step 3
Whip the feta with 100g yogurt.
- Step 4
Warm oil with chilli; drizzle over the whipped feta with honey and mint. Tear and dip.
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Nutrition per serving
| Calories | 380 kcal |
|---|---|
| Protein | 15g |
| Carbohydrates | 48g |
| – of which sugars | 5g |
| Fibre | 3g |
| Fat | 14g |
| – of which saturates | 7g |
| – of which omega-3 | 0.2g |
| Calcium | 240mg |
| Iron | 1.2mg |
| Salt | 1.5g |
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