Anna Jones’ za’atar and garlic flatbreads

This is the first time I’ve made flatbreads at home and this Anna Jones recipe made it extremely easy. They will go really well with dips, or served alongside middle eastern food. As for za’atar, it’s a middle eastern spice mix made out of oregano, basil, thyme, savoury, cumin and sumac. It’s really aromatic and perfect for sprinkling over food for extra flavour.

Anna Jones za’atar and garlic flatbreads

Makes 6 flatbreads | Prep 10 minutes | Cook 15 minutes
Easy | Vegetarian

flatbreads

You’ll need:
For the flatbreads

  • 400g self-raising flour, plus extra for dusting;
  • 300ml milk;
  • 1 tsp salt.

For the za’atar butter

  • 2 tbsp za’atar;
  • 100g butter;
  • 2 garlic cloves, peeled and finely chopped.

Put all the ingredients for the flatbreads into the bowl of a food processor and pulse, until the mixture forms a ball. Alternatively, mix using a fork, to begin with, and bring together with your hands into a dough. Tip the dough out on to a clean work surface dusted with flour. Knead for a minute or so to bring it together. Divide the dough into six equal pieces. With your hands, flatten one piece of dough, then use a rolling pin dusted with flour to roll it into an oval shape about 4-5 mm thick. Repeat with the other pieces of dough.

Put the za’atar, butter and garlic in a small pan over a medium heat until bubbling. Remove from the heat and put to one side while you cook the flatbreads.

Warm a frying pan that’s a bit larger than your flatbreads over a medium heat. Once it is hot, cook each flatbread for one to two minutes on each side, until puffed up and charred a little. Slather the butter over the flatbreads with a spoon. Eat while hot.

Original recipe by Anna Jones from Feast magazine, available here

Lentil, squash, halloumi and bacon salad

I made this salad for a lovely light lunch when working from home one day. With little preparation required, it’s perfect for a simple meal when you don’t have much time to be preparing food. The combination of halloumi, bacon, squash, red onion and lentils is fantastic as it is, but elevated even further by adding dukkah pomegranate seeds. For a vegetarian option, you can just omit the bacon. As far as salads go, you really don’t have to do much convincing when you mention halloumi and/or bacon…

Lentil, squash and za’atar halloumi salad

Serves 2 | Prepare 5 minutes | Cook 30 minutes | Gluten-free , Vegetarian| Easy

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You’ll need
  • 250g frozen butternut squash, defrosted and cut into bite-sized chunks;
  • 1 red onion, cut into wedges;
  • 1 1/2 tbsp olive oil;
  • 1 tbsp red wine vinegar;
  • 250g pack ready-to-eat puy lentils;
  • 2 handfuls spinach;
  • 1/2 pomegranate seeds;
  • 1 tsp cumin seeds;
  • 125g halloumi cut in 6 slices;
  • 4 slices smoked bacon (optional).

Preheat the oven to 220C/200C fan/gas mark 7. Toss the squash and onion in a large roasting tray with 1 tbsp olive oil, season. Roast for 25 minutes, tossing halfway through. Allow to cool for 5 minutes.

In a large bowl, whisk the remaining oil with the vinegar and season. Tip in the lentils, warm veg, spinach and most of the pomegranate. Mix gently.

Heat frying pan over a medium heat. Scatter the cumin and Za’atar over the halloumi and fry for 2 minutes on each side. If you are using bacon, you can fry it too at this point. Divide the salad between two plates, top with the halloumi and sprinkle with the remaining pomegranate.

Original recipe from myWaitrose magazine, issue April 2013, not available online.