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  • Writer's pictureThe Nourishing Kitchen


Updated: Aug 13, 2020

It's been a little while since my last post, so I was excited to spice things back up in kitchen. Creating this recipe was joyful; making breads from scratch, a tangy harissa dip and roasting some of my favourite veg in chilli flakes. You really can top with any vegetables you like or need using up!

Prep Time: 15 minutes Cook Time: 15 minutes Serves: 2


for flat bread

· 200g buckwheat flour (I use Doves Farm)

· 200g soy yoghurt

· 1 tbsp cumin seeds

for harissa sauce

· 150g soy yoghurt

· 1 tbsp harissa paste (I use Belazu)

for vegetables / toppings

· 250g tenderstem broccoli

· 200g cauliflower

· 1 tsp chilli flakes

· 50g feta (I use Violife)

other ingredients

· 2 tbsp olive oil

· salt

· black pepper


1. Pre-heat oven to 180° fan

2. Add the broccoli and cauliflower to a baking tray with 1 tbsp of olive oil, salt, pepper and chilli flakes. Mix before putting in the oven for 15-20 minutes

3. Mix the flatbread ingredients in a bowl. Don't be afraid to get your hands dirty, I find using my hand is the best way to mix the ingredients

4. Once you have a dough, separate into two servings and create a flatbread shape. In a medium size pan, heat half a table spoon of olive oil and one of the flatbreads for 3 minutes before flipping onto the other side until golden brown

5. Repeat with the other flat bread

6. Mix the harissa sauce ingredients together in a bowl

7. To serve, top the flat breads with harissa sauce, roasted vegetables and crumble feta

Enjoy, xx



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