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The salad itself makes for a delicious mixture — rocket, sweet apples, walnuts, and creamy plant-based cheese — but doesn’t every salad just taste better on top of a flatbread slathered in garlic oil?

You will need

Makes 4

For the dough:

  • 300 grams of self-raising flour (sub for GF if needed)
  • 250 grams of coconut yoghurt
  • 1 teaspoon salt
  • 1 teaspoon fennel seeds
  • 2 tablespoons extra virgin olive oil

For the topping:

  • 1 clove garlic
  • 150 ml of extra virgin olive oil
  • 75 grams rocket
  • 45 grams of roasted walnuts
  • 1 red apple, sliced
  • 1 lemon, juiced
  • Salt and pepper
  • 1 packet of vegan dairy cheese

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15 mins to prep

10 mins to cook

  1. Step 1

    Mix the dough ingredients together and knead for 5 minutes until it’s a bit smooth. Let the dough rest, covered, while you prepare the salad.

  2. Step 2

    Place the rocket in a bowl. Break up the walnuts a little and add them to the bowl, along with apple slices and the lemon juice. Mix to combine. Season with salt and pepper.

  3. Step 3

    Place your olive oil in a small pan and grate the garlic into it. Warm up over medium heat, just to cut out the raw garlic flavour and infuse the oil with garlic flavour, then remove from heat.

  4. Step 4

    Take the dough and cut into quarters. Use a rolling pin to roll each piece into rounds, about 3mm thick. Cook each flatbread in a pan with no oil on medium-low heat. Flip after 5 minutes, and cook for another 2 minutes on the other side. Remove from pan and wrap in a clean tea towel (the steam will soften the bread a little), while you continue to cook the rest of the dough.

  5. Step 5

    Paint each flatbread with the garlic oil, then top with the salad. Break up the cheese and dollop it around the salad, then season with a touch more salt & pepper, and a final drizzle of your garlic oil. Slice into quarters, or fold it to eat it whole!

Recipe: Simon Toohey

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