A light, vegetarian dinner recipe for two with beetroot, feta, toasted walnuts and a spicy honey drizzle.

Flatbreads, pittas and naans are all high up on my list of amazing side dishes. Warm, chewy breads to dip into sauce and quality oils. And I’ll admit, for a very long time I always had shop-bought flatbreads. That was until I realised just how simple homemade flatbreads really are.

You see, I love cooking but I’m a terrible baker. The idea of baking homemade bread or anything of the sort really worried me; I have never had a great track record with cakes or brownies so why would this sort of thing be any different? WRONG.

Forget worrying about a soggy bottom or an uncooked centre, this simple 4 ingredient flatbread recipe is so simple, it blew my mind at first. Plus, eating something homemade really does have that wonderful taste of satisfaction.

So after realising I could in fact nail homemade flatbreads, it was time to experiment with some toppings. Naturally, we trialled Chicken Tikka Flatbreads, and simple bruschetta inspired flatbreads which all tasted amazing. But then, I spotted an unopened packet of cooked beetroot in my fridge one evening and thought…what about a beetroot topped flatbread?

Roasted beetroot with indulgent whipped feta and earthy toasty walnuts – it was a perfect match and I’m so pleased to be able to share this vegetarian recipe with you!

Recipe ingredients

Serves 2 with one large flatbread each. Approximately 50 – 60 minute cooking time.

• 200g cooked whole beetroot
• 200g whipped feta cheese
• 260g low fat natural yoghurt
• 150g plain flour plus extra for dusting
• 40g walnuts
• 1/4 of a red onion
• 2 tablespoons of runny honey
• 2 garlic cloves
• Half a spring onion
• Half a teaspoon of thyme
• Half a teaspoon of oregano
• Half a teaspoon of baking powder
• Up to half a teaspoon of dried chilli flakes
• Olive oil
• Extra virgin olive oil
• Truffle oil (optional)
• Balsamic glaze (optional)
• Fresh coriander (optional)
• Salt & pepper

Cooking utensils

• Roasting dish
• Frying pan
• Blender
• Sharp knives
• Mixing bowl
• Tongs
• Kitchen foil
• Chopping board

1. Pre-heat your oven to 180 degrees Celsius.
2. Pop your whole beetroot in a roasting dish and drizzle with oil before seasoning with salt and pepper. Cover the dish with foil and pop it in the oven to roast for about 45 minutes.
3. Prep your toppings by finely slicing red onion and spring onion, before setting aside.
4. Prep your hot honey by adding to a small bowl and adding a sprinkle of chilli flakes (add as many as you like!)
5. Crumble your feta into your blender and add 110g of your natural yoghurt, 2 medium sized garlic cloves, half a teaspoon of oregano and 2 tablespoons of olive oil. Season and then blend until a lovely smooth, whipped texture. Set aside.
6. Heat a non-stick frying pan on a medium to high heat, and toast the walnuts for a couple of minutes, carefully flipping over when one side begins to brown and aromatic. Once toasted, set aside and take the pan off the heat.
7. Add your 150g of flour to a mixing bowl and combine with 150g of natural yoghurt, half a teaspoon of baking powder, half a teaspoon of dried thyme and some salt and pepper. Use your hands to form the dough and split in half.
8. On a floured surface, begin to roll out each of your flatbreads to a medium thickness.
9. Bring your frying pan back onto the heat and carefully place your flatbread in.
10. Fry your flatbread for a few minutes on each side until they begin to puff up and turn golden brown.
11. At this point, remove your roasted beetroot from the oven when done, and let cool slightly before slicing into semi-circles.
12. Now time to assemble! Carefully drizzle some extra virgin olive oil onto the flatbread, before spreading a generous amount of whipped feta and drizzling it with your hot honey.
13. Top with slices of beetroot, red onion, toasted walnuts and spring onions. Now you can drizzle with balsamic glaze and truffle olive oil if you like, and garnish with some fresh coriander leaves.
14. Serve with a fresh, leafy salad and enjoy!

Tasty tips!

• These flatbreads are deceptively filling. You could make smaller flatbreads by separating the dough into four and enjoy some leftovers for a work lunch the next day!
• Looking for something quick? Skip roasting the beetroot and simply slice cooked beetroot and serve.
• If you have leftover feta, it’s great to enjoy another day with some breadsticks, cucumber batons or crunchy toasted pittas as a snack!