This is my idea of lunch!!! Every and any day of the week, this is the kind of meal you’ll find on my table…I make old and new dips, I experiment daily, and enjoy it all DAILY! And on this occasion, I experimented with sweet potato flatbreads and LOVED them!! They worked so well!!
My table included roasted chopped carrots, red onion and garlic, roasted in lots of olive oil for about an hour until it all caramelised; roasted chopped butternut squash in my Moroccan spices and left to cool before adding it to salad leaves and topping with tahini sauce; lots of little bowls filled with unadulterated homous, roasted shallot homous, roasted red pepper homous, roasted shallot & aubergine dip, roasted tomato & garlic homous, and a new dip I had whizzed up with sun dried tomato, cashews, pine nuts, coriander and tahini.
Sweet potato, roasted, peeled and mashed
Gluten free flour (can be any flour)
I mixed enough flour into the sweet potato mix until the consistency was dough like
I rolled this into balls and pressed them flat into rounds onto baking paper
These were baked on silicone baking paper for 10-15 mins at 200C
I then turned them out onto a rack sitting on a baking tray and cooked under a medium grill until the top started to brown and cook then turned them over to do the other side
They may balloon up as they cook and then flatten down again when they cool
Best eaten freshly cooked and warm
I hope this week’s Fiesta Friday party goers enjoy my feast and have a try of the flatbreads! I am very happy to be co hosting again this week with the wonderful Selma and look forward to welcoming lots of you to the party and if any of you ever fancy co hosting, it’s lots of fun, just let Angie know…
Now, it’s time for me to get out there and start checking out your dishes…fork in hand, here I come…