Harissa Mushroom Flatbreads with Hummus & Fresh Salsa

Harissa Mushroom Flatbreads with Hummus & Fresh Salsa

Flatbread

• 300g plain flour

• 200–300ml warm water

• 10g yeast

• 1 tsp white sugar

• 1 tsp salt

Method

1. Mix warm water, yeast, and sugar in a jug. Let sit 5–10 minutes until frothy.

2. Add flour and salt to a stand mixer with dough hook (or mix by hand). Pour in yeast mixture and knead until smooth. If too wet, add a little more flour.

3. Form dough into a ball, place in an oiled bowl, cover, and rest 1 hour or until doubled in size.

4. Punch down, divide into 6, roll into balls, rest 10 minutes.

5. Heat a skillet or griddle over medium. Roll dough thin, cook 45–60 seconds until bubbling and spotted, flip, cook 30–40 seconds.

6. Keep stacked under a towel so they stay soft.

Hummus

• 1 tin chickpeas (drained, reserve liquid)

• 1 tbsp tahini

• 1 lemon, juiced

• 3 tbsp olive oil

• 2 cloves garlic (de-stemmed)

• 1 tsp ground cumin

• Salt, to taste

Method

1. Blend all ingredients in a high-speed blender until very smooth.

2. Add chickpea liquid or water, little by little, until creamy.

Harissa Marinade

• 60g harissa paste

• 2 tbsp lemon juice

• 2 tbsp syrup (maple/agave)

• 60ml olive oil

• 2 cloves garlic, crushed

• ½ lemon, zested

Method

1. Whisk together all ingredients.

2. Toss mushrooms in marinade and leave for max 10 minutes (any longer and they soften too much).

3. Thread mushrooms onto skewers (soak wooden skewers 20 mins if using).

4. Cook in oven, air fryer, or on BBQ grill until charred and cooked through.

Fresh Salsa

• 20g coriander

• 20g parsley

• 4 tbsp olive oil

• 4 tbsp lime juice

• 2 fresh chillies

• 30g baby tomatoes

Method

1. Halve the tomatoes.

2. Finely chop herbs and chilli.

3. Mix everything together with olive oil, lime juice, and a pinch of salt.

Assembly

1. Spread hummus over warm flatbread.

2. Top with harissa mushroom skewers.

3. Spoon over fresh salsa.

4. Garnish with extra herbs or chilli flakes if you like heat.