Flatbread with hummus, purple-sprouting broccoli, basil and pomegranate dressing
- Prepare
- 30 mins to 1 hour
- Cook
- 10 to 30 mins
- Serve
- Serves 4
A large sharing flatbread, cooked in the pan and topped with herbs, pomegranate seeds, olives and homemade hummus.
Ingredients
For the flatbread
- 500g/1lb 2oz strong plain flour, plus extra for dusting
- 10g/⅓oz table salt
- 10g/⅓oz instant dried yeast
- 30ml/1fl oz olive oil, plus extra for frying
- 300ml/10fl oz water
For the hummus
For the dressing and broccoli
- 150ml/5fl oz olive oil
- 10 small purple-sprouting broccoli florets
- 2 tsp balsamic vinegar
- 2 tbsp pomegranate seeds
- pinch ground cumin
- 10 good-quality black olives (no stones)
- 10 good-quality green olives (no stones)
- ½ red onion, thinly sliced
- salt and freshly ground black pepper
To serve
Method
To make the flatbread, mix the flour with the salt and the yeast and put into a free-standing mixer machine with a dough hook. Add the olive oil and then add 280ml/9½fl oz of water while the machine is turning. Work until the mixture comes together as a dough – you may need to add up to a further 200ml/7fl oz of water.
Once all together, remove from the machine and knead on a clean work surface to a smooth dough (5–10 minutes). Place in a lightly floured bowl and cover. Leave to prove until doubled in size.
Knock back the dough on a lightly floured surface and then roll into ball. Press down to make a large disc. Heat a frying pan over a medium heat, add a dash of oil and fry until nicely browned on both sides and not too hard.
To make the hummus, place all the ingredients together (except the chickpea liquid) in a blender or food processor and blend to a smooth paste. Add some of the chickpea water if the hummus is too thick – you may not need it all.
To make the dressing and broccoli, preheat the oven to 200C/180C Fan/Gas 6. Heat a dash of the oil in a frying pan and fry the broccoli florets for a couple of minutes and then place in a bowl. Add the remaining olive oil, and the balsamic vinegar, pomegranate seeds, cumin, olives, onion and salt and pepper. Set aside.
Place the figs onto a baking tray, drizzle the balsamic vinegar on top and warm in the oven for a couple of minutes.
To serve, spread the hummus on the flatbread and then spoon the broccoli dressing on top of the flatbread. Arrange the warm figs on top and then scatter over the fresh herbs.
Cut into wedges and serve with the lemon slices.
