Mags Roche's open vegetarian kebabs with beetroot hummus, pickled carrot, cherry tomato salsa and spicy crunchy chickpeas.
Ingredients
Flatbreads
- 250g strong flour
- 1/2 teaspoon olive oil
- 4 tablespoons olive oil
- 100ml warm water
Beetroot Hummus
- 1 tin cooked chickpeas
- 2 cooked pickled beetroot
- 2 tablespoons tahini
- fresh lemon juice
- 2 cloves garlic
- Pinch salt
- 1 tsp cayenne powder
- Olive oil to blend
Garnish
- Fresh Rocket
- 1 fresh lime
- Tomato salsa
- 1 Red onion
- 1 garlic clove
- 10 cherry tomato
- Olive oil
- Crunchy Chickpeas
- 1 tin chickpeas (strained)
- 1 tables chilli powder
- salt
Pickled carrot
- 100g honey
- 100g red wine vinegar
- 2g cardamom
- 2g coriander seeds
Method
- For the flat bread, Mix flour and salt together and make a well.
- Add olive oil and slowly add water.
- Knead into a tight ball and rest for 30mins.
- Roll out dough onto a floured table and cut out the flatbread.
- Cook on a hot pan 1-2 minutes on each side. brush with melted garlic butter on each side (optional)
- For the hummus blend all ingredients together in a blender and check seasoning. add a little water if too thick.
- For the pickled carrot, boil ingredients and let cool slightly, pour over sliced carrot.
- For the tomato salsa, dice garlic and red onion, add half cherry tomato, fresh coriander, olive oil and salt.
- For the crunchy chickpeas mix chickpeas with salt and chilli powder and Place in the oven at 140 degrees for 1 hour until dried and set aside.
To Assemble
- Spread hummus on base of flat bread, place pickled carrot on top, followed by salsa.
- Sprinkle a few crunchy chickpeas and fresh rocket and a squeeze of fresh lime.
