Prep time: 15 minutes
Total time: 45 minutes
Serves: 2

Ingredients:

  • 1 zucchini, sliced into rounds
  • 1 large red pepper
  • ½ Tbsp. olive oil
  • Pinch of dried oregano
  • ½ cup hummus
  • 3 pitted Kalamata olives, pitted
  • A small handful of basil leaves
  • Extra virgin olive oil, for drizzling
  • Black pepper to taste

For the Flatbreads:

  • ½ cup spelt wholemeal flour, extra for dusting
  • 1 tsp. baking powder
  • ½ cup natural bio yogurt

Directions:

  • 1

    Preheat the oven to 425°F. Add the zucchini and peppers with the olive oil on a baking sheet. Sprinkle with oregano and some black pepper. Bake for 30 to 35 minutes, turning the vegetables halfway through until they are softened and starting to char.

  • 2

    While baking, make the flatbreads. Add the flour into a bowl and stir in the baking powder. Mix in the yogurt using a cutlery knife until you have a soft, slightly wet dough. Cut the dough in half and set aside to rest for 10 minutes.

  • 3

    Heat a large non-stick dry frying pan on medium-high heat. Knead one of the dough halves briefly on a well-floured work surface until it's smooth and elastic, then roll it out into a roughly 6 ½-inch circle.

  • 4

    Place the flatbread in the pan and cook for 3 minutes, then flip and cook for another 3 minutes until it's cooked through. Transfer to a serving plate and repeat with the second dough half.

  • 5

    Spread the hummus over the flatbread, then pile on the roasted vegetables and top with the olives and basil. Drizzle with a little olive oil and serve warm!

Pro Tip: To make these vegan, swap out the bio yogurt for a vegan alternative!