I think these Flatbreads with Grilled Zucchini dressed in Lemon and Hemp Seed Oil is a whole lot of summer on a plate. It is fuss free entertaining for long lazy lunches and easy evening dining while the summer sun slowly sets, served with a glass of crisp white wine.
Lemcke Fine Oils recently sent a few of their oils to try and I since I am most familiar with their coconut and sesame oils, I was very keen to use the Hemp Seed Oil which was included in the delivery. Cold pressed, it is very high in omega 3 and omega 6 essential fatty acids which makes it a super healthy oil. As you can not heat the oil, baking and frying is out of the question so it is at its best used in dressings, smoothies, dips and stirred into warm vegetables and soups.
The oil has a nutty flavour and I used it to make a dressing for the grilled zucchini. I mixed it with some mint, chili, garlic and lemon and then dressed the just grilled zucchini, letting it cool down and marinate while making the yoghurt flatbreads.
Yoghurt Flatbreads is currently one of my favourite things. They are easy to make and does not require any rising time and not much kneading. They cook within minutes to deliver a soft and slightly charred pocket of bread.
I decided to spread the flatbread with one of my other favourite things, homemade labneh. The soft flatbread with a good slather of salty homemade labneh, topped with the smoky zucchini in its lemony dressing is a delicious mouthful. For extra hits of flavour sprinkle some micro herbs or mint on top. You could replace the labneh with a homemade ricotta style curd cheese and I have a super easy recipe right here.
The zucchini makes a delicious salad on its own if you do not want to make the flatbreads or labneh. Add tomatoes, roasted pumpkin, any other veggies of your choice or left over roast chicken if you have in the fridge. Moisten it with more hemp seed oil and lemon juice and add a small handful of micro herbs. So good!
- 3 tbsp hemp seed oil
- 1 tbsp lemon juice
- 1 clove garlic, mashed
- good pinch of chili flakes
- salt and pepper to season
- 400g zucchini (baby marrows), thickly sliced at an angle
- olive oil for coating
- 400g self raising flour
- 350g full fat plain yogurt
- 30ml water
- olive oil for brushing
- To serve:
- labneh (recipe for homemade labneh on heinstirred.com)
- micro herbs
- mint leaves
- Mix the dressing ingredients and set aside
- Coat the sliced zucchini in some olive oil
- Heat a griddle pan to very hot and fry the zucchini slices in batches and in a single layer for four minutes on each side until slightly softened and with a few charred "stripes"
- Dress the warm zucchini with the dressing and set aside
- Make the flatbreads by combining the flour and yoghurt in the bowl
- Mix until it stars to form a dough. If the dough is too dry, add half of the water and continue to knead until the dough is together. Add more water if needed and knead until you have a smooth dough
- Place the dough on a lightly floured surface and work it into a large disc
- Divide the dough into 10 - 12 equal pieces and roll each piece to just over half a cm thickness
- Heat a non stick pan until hot
- Make 2 slashes in each flatbread with a sharp knife and cook the flatbreads for about 2 - 3 minutes on each side until lightly charred
- Brush each flatbread with some olive oil as it comes out of the pan
- To serve:
- Top each flatbread with some labneh and grilled zucchini
- Sprinkle with micro herbs and/or mint and serve