BY Sam Campbell
Ready in 45 minutes + chilling time | Serves many
1kg yogurt (plain and unsweetened)
half red onion, finely sliced
½ cup water
2 tablespoons Organic Coconut Aminos Seasoning
1 teaspoon sea salt
1 can Organic Black Beans (drained and rinsed)
2 small garlic cloves, peeled and finely grated
pinch of sea salt
½ cup Organic Pumpkin Seeds
½ cup Organic Pistachios
1 tablespoon cumin
1 tablespoon caraway seeds
small handful mint and coriander, washed
small handful pomegranate seeds
1½ cups warm water
1½ teaspoon dried yeast
4 teaspoon Organic Coconut Sugar
1 teaspoon sea salt
½ teaspoon Organic Ground Turmeric
1 teaspoon fennel seed
First prep the yoghurt. Place your yoghurt in a muslin lined sieve over a bowl and refrigerate for 2 hours. Strain the whey, this is how to make a soft labneh. You can skip this if you’re short on time.
To make the pickle and toppings, whisk the vinegar, water and coconut aminos together well and season. Pour over the sliced red onion to pickle. Refrigerate for at least 10 minutes or until needed.
To prep the nuts, preheat your oven to 180°C and toast the nuts and seeds for 6-8 minutes – be careful not to burn! Lightly crush the nuts and seeds in a mortar and pestle or between two sheets baking paper with a rolling pin.
To prep the black beans, add to a fry pan one tablespoon of olive oil and the garlic. Quickly pan fry for 2-3 minutes and remove from heat.
To assemble transfer the yogurt to a large dip bowl, add the black beans, pickled onions, nuts and seeds. Drizzle with a little olive oil and a scatter of herbs.
For the flatbreads, if you’re making them, mix the water, yeast, sugar together in a bowl. Add the rest of the ingredients and mix to combine. Knead for 10 – 15 minutes and place in a covered bowl and leave to sit for an hour or preferably overnight. Portion your mix into 12 balls and roll out with rolling pin.
Grill over the barbecue for 1 minute on each side.