Preparation time
30 mins to 1 hour
Cooking time
10 to 30 mins
Serves
Serves 4
Dietary
Vegetarian

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
Method
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To make the flatbread, mix the flour with the salt and the yeast and put into a free-standing mixer machine with a dough hook. Add the olive oil and then add 280ml/9½fl oz of water while the machine is turning. Work until the mixture comes together as a dough – you may need to add up to a further 200ml/7fl oz of water.
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Once all together, remove from the machine and knead on a clean work surface to a smooth dough (5–10 minutes). Place in a lightly floured bowl and cover. Leave to prove until doubled in size.
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Knock back the dough on a lightly floured surface and then roll into ball. Press down to make a large disc. Heat a frying pan over a medium heat, add a dash of oil and fry until nicely browned on both sides and not too hard.
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To make the hummus, place all the ingredients together (except the chickpea liquid) in a blender or food processor and blend to a smooth paste. Add some of the chickpea water if the hummus is too thick – you may not need it all.
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To make the dressing and broccoli, preheat the oven to 200C/180C Fan/Gas 6. Heat a dash of the oil in a frying pan and fry the broccoli florets for a couple of minutes and then place in a bowl. Add the remaining olive oil, and the balsamic vinegar, pomegranate seeds, cumin, olives, onion and salt and pepper. Set aside.
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Place the figs onto a baking tray, drizzle the balsamic vinegar on top and warm in the oven for a couple of minutes.
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To serve, spread the hummus on the flatbread and then spoon the broccoli dressing on top of the flatbread. Arrange the warm figs on top and then scatter over the fresh herbs.
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Cut into wedges and serve with the lemon slices.