This Mediterranean-inspired plate is the perfect summer meal for serving outside on warm evenings.
The flavors of the grilled spelt flatbread flavored with olives and herbs, quick and easy hummus, and grilled hummus and zucchini all work in harmony together. Marinated lives and juicy cherry tomatoes on the side add more color and flavor to the plate. Serve with a big, green salad on the side with plates, because this dish was made to be shared.
FOR THE FLATBREADS:
- 2 1/2 cups light spelt flour
- 1 teaspoon fine grain sea salt
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 2 tablespoons baking powder
- 1 1/3 cups vegan yogurt of choice
- 1/3 cup pitted kalamata olives, roughly chopped
- Olive oil, for brushing
- Flaky sea salt, to finish
FOR THE HUMMUS:
- 1 1/2 cups cooked chickpeas
- 1 garlic clove
- Juice of 1 lemon
- 1/3 cup tahini
- 1/3 cup aquafaba (liquid from a can of chickpeas)
- 1/4€“1/2 teaspoon sea salt, to taste
- Pepper, to taste
FOR THE GRILLED VEGETABLES:
- 1 medium zucchini
- 1 large red pepper
- 1-2 tablespoons olive oil
- 1/2 teaspoon dried herbs (thyme, oregano, rosemary, etc€¦)
- A pinch of salt and pepper
- Marinated olives
- Cherry tomatoes, sliced
TO MAKE THE FLATBREAD:
- Preheat your barbecue or grill to medium-high, about 400°F.
- Combine flour, sea salt, thyme, and oregano in a large mixing bowl.
- Add in yogurt and olives, and mix until the dough comes together, picking up any flour bits on the bottom. Continue kneading the dough in the bowl for about a minute, then cover with a plate or dish towel and set aside to rest. Lightly flour a large cutting board and set aside. Gather other equipment €” rolling pin, small knife, olive oil, brush, flaky sea salt, tongs, or spatula for the barbecue.
- Tip the dough out onto a clean work surface and divide in half. Divide each half into three equals pieces. Lightly flour your hands, grab a piece of dough and form into a ball. Roll the ball in flour and set aside. Repeat for remaining dough.
- Now, flour your work surface and the rolling pin, and roll each ball out into an oval shape. Place on floured cutting board and repeat for the remaining dough. Dont be scared to throw some extra flour on there if things get sticky. Using a small knife, make cut 3-4 small lines into the center of each flatbread, leaving lots of room around the edges.
- Place flatbreads on a hot grill or barbecue. Transfer quickly and as efficiently as you can. Then, close the lid and cook for 2 minutes, flip using tongs or spatula, and cook for another 2 minutes.
- Flatbreads should be a little charred and puffed up. Remove from grill, brush with olive oil, and sprinkle with sea salt. Best when served right away, but can be reheated the following day or frozen for later. Serve with grilled vegetables and your favorite dips.
TO MAKE THE HUMMUS:
- Place garlic in the bowl of a food processor and pulse until finely chopped. Add in chickpeas, lemon juice, tahini, and cracked black pepper. With the motor running, add in the aquafaba. Mix until smooth. Taste and adjust for salt. Add an extra tablespoon or two of water or aquafaba as needed. Keep in a sealed container in the fridge for 5 days.
TO MAKE THE GRILLED VEGETABLES:
- Thinly slice zucchini into long strips. Slice pepper into 4 large pieces, so they dont fall through the grill. Toss sliced vegetables in olive oil and herbs and season. Place on hot grill and cook for 6-8 minutes, then flip and grill for another 5 minutes.
- Cooking time will depend on size of vegetables, but you want them to be soft and bar marked but not falling apart. Pepper might take a little longer than zucchini.
- Arrange all ingredients on a plate with olives and sliced cherry tomatoes.