Flatbreads With Smashed Broad Beans and Feta

Serves 1

This super easy flatbread recipe is the best base for the vibrance of spring. Wether sharing it with friends or eating it oven a quiet lunch in the spring sun, this plate really showcases some of the best UK spring produce and it really is scrumptious!

Ingredients:

• 50g of spelt flour

• 25g warm water

• pinch of salt

• 1/2 tsp of olive oil

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• 1 cup of broad beans

• 1/4 pack of vegan or normal feta

• 1 lemon

• flakey sea salt

• 1 bunch of radishes

• 1 handful of mint

Method

Step 1: Make Dough

Mix 50g of spelt flour, 1/2 tsp of olive oil and a pinch of salt with 25g of warm water. Once a ball forms, knead for a couple of minutes and place into a bowl, covered with a plate. Leave the dough to rest for 30 minutes.

Step 2: Smash broad beans

Place a small pan of water on the stove to boil.

Begin by *double podding your broad beans, you can do this by blanching them for 2 minutes in boiling water then immediately shock them in ice water, so that they keep their vibrancy. Once cold, remove from the water and start double podding… Remove the outer skin of each bean and place one side. When all your broad beans are podded, place them in a pastel and mortar and SMASH! Once crushed add to bowl along with 1 handful of finely sliced mint, the juice of half of lemon and season with flakey sea salt.

*Double podding your beans is not a necessity so you can skip this meticulous task of double podding, if you wish although it is a good mindful activity to do in the kitchen…

Step 3: Char radishes

Wash your radishes to remove any sandy soil then trim off the leaves and place to one side to garnish for later. Cut some the radishes into half and some of them into thick slices. Place a frying pan on a high heat, once hot lightly oil the radishes and place them cut side down into the pan. When they are nicely charred remove from the pan and season with salt and lemon juice.

Step 4: Cook flatbread

Place a frying pan on a medium/ high heat.

Flatten your dough ball into a circular disc then begin to evenly roll it out. Once your flatbread has a thickness of about 2-3mm, gently lay it into your dry, hot pan. The flatbread will begin to slightly puff up and char on one side, when one side is freckled with dark spots, flip it over and do the same to the other side. When the flatbread is fully cooked remove it from the pan and place it onto a plate.

Step 5: Garnish flatbread

Generously top your flatbread with your minty marinated broad beans then crumble over 1/4 pack of feta. Followed by a scattering of charred radishes, a few radish leaves, a couple of picked mint leaves and an extra sprinkle of flaky sea salt, for good measure!

*I also added some pea shoots and wild garlic flowers that I foraged but you can honestly add any greens you like!

This plate is best shared with friends, cut into pizza slices it is a delightful antipasti to wet their appetite, served along side a glass of white wine or a Hugo spritz!