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Flatbread with hummus, purple-sprouting broccoli, basil and pomegranate dressing
Fruit and vegetables
20g/¾oz crushed
garlic
2
lemons
, juice only
10 small purple-sprouting
broccoli
florets
2 tbsp
pomegranate
seeds
½
red onion
, thinly sliced
2 small
figs
, quartered
1 tbsp finely chopped fresh
dill
20
basil
leaves
1 tbsp finely chopped flat-leaf
parsley
1
lemon
, sliced into wedges
Tins, packets and jars
500g/1lb 2oz strong
plain flour
, plus extra for dusting
650g/1lb 7oz cooked
chickpeas
(drained from a can)
150g/5½oz liquid from the
chickpea
can
10 good-quality black
olives
(no stones)
10 good-quality green
olives
(no stones)
Cooking ingredients
10g/⅓oz table
salt
10g/⅓oz instant dried
yeast
30ml/1fl oz
olive oil
, plus extra for frying
salt and freshly ground
black pepper
pinch ground
cumin
100ml/5fl oz
olive oil
150ml/5fl oz
olive oil
2 tsp
balsamic vinegar
pinch ground
cumin
salt and freshly ground
black pepper
2 tsp
balsamic vinegar
Other
300ml/10fl oz water
2 tbsp light tahini
Back to recipe
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