This is the ultimate in mid week, super tired, just need something quick, easy and most importantly filling suppers. You know the feeling. Get home after a long, let’s say, Thursday, at work, you’re tired, a little bit grumpy, it’s nearly the weekend but not quite. The bus was really busy, you’ve got a bit of a headache. You don’t want to have to use your oven. Or put in any real effort.
Perfect! This is just the meal for you. And better yet, it’s light and nutrient rich, so it won’t leave you feeling yucky on top of everything else. Despite its slightly misleading name, buckwheat is a gluten free flour alternative that has a really unique nutty flavour. The texture of these flatbreads is slightly denser than with a conventional flour, however it works perfectly with the lightness of the toppings.
(ps. it doesn’t only have to be eaten on Thursday evenings- it would make a great weekend lunch (or even brunch) too!)
Buckwheat Flatbread with Avocado, Peas, Courgette and Goat’s Cheese
makes one large flatbread (enough for two people)
For the flatbread:
7og buckwheat flour
1 teaspoon olive oil
1/2 teaspoon baking powder
pinch of salt and pepper
For the toppings:
1 large and ripe avocado
1 small courgette
handful of cherry tomatoes
handful of peas
about 5og soft goats’ cheese (I prefer the logs without a rind for this, but it’s up to you!)
salt and pepper
chilli flakes (optional)
In a bowl mix the flour, oil, baking powder, salt & pepper and then add the water. Mix to form a dough and knead a little so that it comes together as a dough. Roll it out into a large, flat, pizza base sort of thing. Put it into the griddle pan, and cook for about 3-4 minutes on one side before flipping it.
After a few minutes on each side, the flatbread should be starting to colour and char, and have risen a little bit. Remove it from the heat and put it to the side. m
Now make the toppings. In a bowl, mash the avocado with a pinch of salt and pepper. Preheat a griddle pan, or large frying pan, over a medium heat. Cut the courgette into thin strips. Drizzle some olive oil into the frying pan, and fry the courgette for a few minutes on each side until they have softened and started to char. Remove them from the heat and put them to the side. Cut the tomatoes into halves or quarters. Meanwhile, cook the peas as per the cooking instructions.
Spread the avocado onto the flatbread, then pile on the courgette, peas and tomatoes. Break chunks of the goats and place on top, followed by a good pinch of salt and pepper, and the chilli flakes if you’re using them.