Flatbread with hummus, purple-sprouting broccoli, basil and pomegranate dressing

Flatbread with hummus, purple-sprouting broccoli, basil and pomegranate dressing

Preparation time
30 mins to 1 hour

Cooking time
10 to 30 mins

Serves
Serves 4

Dietary
Vegetarian


By Frederick Forster
From Saturday Kitchen

Ingredients

For the flatbread

  • 500g/1lb 2oz strong plain flour, plus extra for dusting
  • 10g/⅓oz table salt
  • 10g/⅓oz instant dried yeast
  • 30ml/1fl oz olive oil, plus extra for frying
  • 300ml/10fl oz water

For the hummus

  • 650g/1lb 7oz cooked chickpeas (drained from a can)
  • 20g/¾oz crushed garlic
  • 2 tbsp light tahini
  • salt and freshly ground black pepper
  • pinch ground cumin
  • 2 lemons, juice only
  • 100ml/5fl oz olive oil
  • 150g/5½oz liquid from the chickpea can

For the dressing and broccoli

  • 150ml/5fl oz olive oil
  • 10 small purple-sprouting broccoli florets
  • 2 tsp balsamic vinegar
  • 2 tbsp pomegranate seeds
  • pinch ground cumin
  • 10 good-quality black olives (no stones)
  • 10 good-quality green olives (no stones)
  • ½ red onion, thinly sliced
  • salt and freshly ground black pepper

To serve

  • 2 small figs, quartered
  • 2 tsp balsamic vinegar
  • 1 tbsp finely chopped fresh dill
  • 20 basil leaves
  • 1 tbsp finely chopped flat-leaf parsley
  • 1 lemon, sliced into wedges