- 100ml extra virgin olive oil
- ½ tbsp sumac
This wine-coloured ground spice is one of the most useful but least known and most…
- 1 tsp chilli flakes, plus extra to serve (optional)
- zest ½ lemon
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 200g feta, chopped
A creamy soft white cheese with an ancient history - nomadic tribes who needed to preserve the…
- 150g pot natural yogurt
- ½ small pack dill, finely chopped
- ½ small red onion, finely sliced
- 90g bag rocket
Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…
- 50g Kalamata olives, stoned
Widely grown all over the Mediterranean, where they've been cultivated since biblical times…
- 30g pumpkin seeds, toasted
For the flatbreads
Whisk together the extra virgin olive oil, sumac, chilli and lemon zest in a medium-sized bowl. Add the feta and toss together lightly with your hands. Cover and set aside in the fridge for at least 1 hr or up to 2 days.
To make the flatbreads, tip the flour into a large bowl with 1 tsp salt and the cumin seeds. Make a well in the centre and pour in the oil and 150ml warm water. Mix together well. Turn out onto a floured surface and knead for a few mins until smooth. Leave to rest in a lightly floured bowl for 15 mins. Meanwhile, mix together the yogurt and dill. Season and set aside.
Divide the dough into four pieces. Roll each one out on a lightly floured surface to the thickness of a £1 coin. Put on the hot grills of a barbecue and grill each side for 2 mins or until puffed up. (Alternatively, heat a griddle pan until really hot and cook the flatbreads one at a time, for 2 mins each side or until beginning to brown.)
Pile up the flatbreads with the feta, onion, rocket and olives. Drizzle over the marinating oil and the yogurt. To serve, sprinkle over the pumpkin seeds and a little more chilli flakes, if you like.