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Lentil Flatbreads with Spring Vegetables and Ricotta

These flatbreads, made from blended red lentils and psyllium husk, create a naturally gluten-free base packed with plant protein and gut-friendly fibr...These flatbreads, made from blended red lentils and psyllium husk, create a naturally gluten-free base packed with plant protein and gut-friendly fibre. Topped with pesto, spring vegetables, toasted hazelnuts, and creamy ricotta, they make a simple yet impressive lunch - perfect for warmer weather. You can also bake the flatbreads on their own and add your favourite toppings! Read more These flatbreads, made from blended red lentils and psyllium husk, create a naturally gluten-free base packed with plant protein and gut-friendly fibre. Topped with pesto, spring vegetables, toasted hazelnuts, and creamy ricotta, they make a simple yet impressive lunch - perfect for warmer weather. You can also bake the flatbreads on their own and add your favourite toppings! These flatbreads, made from blended red lentils and psyllium husk, create a naturally gluten-free base packed with plant protein and gut-friendly fibre. Topped with pesto, spring vegetables, toasted hazelnuts, and creamy ricotta, they make a simple yet impressive lunch - perfect for warmer weather. You can also bake the flatbreads on their own and add your favourite toppings!

Why is this healthy?

Diet

Pescatarian Vegetarian

Contains

Dairy, Nuts View all Chilli, Beans, Milk, Olive oil, Courgette, Legumes, Dairy, Basil, Nuts, Capers, Red lentils, Lentils, Peas, Asparagus, Hazelnuts, Artichokes, Lemon, Garlic

Ingredients

Serves 4

Metric Imperial

For the flatbreads:

red lentils (dried)

soaked overnight (see Notes)

psyllium husk

powder

olive oil

water

salt

dried garlic (granules)

For the topping:

green pesto

asparagus

cut into 2 cm pieces

courgette

finely shaved

peas (frozen)

defrosted

artichoke

roughly chopped (hearts in oil, or water)

Romano pepper

finely sliced

hazelnuts

roughly chopped

ricotta cheese

capers

lemon

zest

red chilli flakes

Share ingredients

Ingredients

Serves 4

Metric Imperial

For the flatbreads:

red lentils (dried)

soaked overnight (see Notes)

psyllium husk

powder

olive oil

water

salt

dried garlic (granules)

For the topping:

green pesto

asparagus

cut into 2 cm pieces

courgette

finely shaved

peas (frozen)

defrosted

artichoke

roughly chopped (hearts in oil, or water)

Romano pepper

finely sliced

hazelnuts

roughly chopped

ricotta cheese

capers

lemon

zest

red chilli flakes

Share ingredients

Method

Gather and prepare your ingredients. Preheat the oven to 200°C/180°C fan.

Drain the soaked lentils and pour them into a food processor along with the psyllium husks, olive oil, water, salt, and garlic powder. Blitz until the ingredients have combined into a soft dough.

Transfer the dough onto a sheet of baking parchment and divide into equal pieces. Use your hands to flatten each piece, then cover with another sheet of baking parchment and roll the dough into oval flatbread shapes, about ½ cm thick. Remove the top sheets of baking parchment and transfer the flatbreads onto a baking tray (use multiple baking trays if you need to). Bake in the oven for 15 minutes. Flip and bake for another 5 minutes.

Remove the flatbreads from the oven and spread a layer of pesto over each. Arrange the asparagus, courgette ribbons, peas, artichoke, Romano pepper slices and hazelnuts over the top, and drizzle with olive oil. Return to the oven for 10 minutes. To serve, top each flatbread with capers, lemon zest, a few dollops of ricotta; and season with salt, pepper, and chilli flakes.

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