For the flatbreads

  • 500g strong white bread flour
  • 1½ tbsp baking powder
  • 1 tsp fine salt
  • 4 tbsp olive oil

For the vegan pesto

  • 120g rocket
  • 75g pistachio kernels
  • ½ lemon, juiced
  • 1 large garlic clove, crushed
  • 6 tbsp olive oil

  • 2 medium courgettes, cut into long strips with a vegetable peeler
  • ½ tbsp olive oil


  1. 1

    Mix together the bread flour, baking powder and salt, then gradually pour in the oil and 275ml warm water. Bring together into a ball and lightly knead for 10 minutes.

  2. 2

    Place the 100g rocket, 50g pistachios, the lemon, garlic and olive oil in a food processor and blend. Season to taste and set aside. 

  3. 3

    Cut the flatbread dough into 4 equal pieces and roll each out to a wide circle about 3-4mm thick. Heat a wide heavy pan over a medium heat and cook each flatbread for 3-4 minutes on each side, until golden brown and slightly puffed up. Keep the raw dough covered while you cook and keep the cooked flatbreads warm by covering them in a tea towel. 

  4. 4

    Meanwhile, heat a griddle pan with ½ tbsp oil over a high heat and add the courgette strips. Cook briefly on each side until there are griddle marks all over and the courgette is just cooked through.

  5. 5

    Roughly chop the remaining pistachios. Divide the pesto between the flatbreads and spread evenly, then top with the griddled courgettes, reserved rocket and pistachios.

Nutritional Details

Each serving provides
  • Energy 3404kj 813kcal 41%
  • Fat 37.7g 54%
  • Saturates 5.5g 28%
  • Sugars 4.4g 5%
  • Salt 2.38g 40%

% of the Reference Intakes

Typical values per 100g: Energy 1252kj/299kcal

Each serving provides

90.6g carbohydrate 6.9g fibre 24.3g protein

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