Whole Wheat Flatbread with Confetti Salad and Yoghurt Dip

Whole Wheat Flatbread with Confetti Salad and Yoghurt Dip

Blood Sugar: 8Servings: 4Preparation Time: 35minMeal Category: Lunch
Micronutrients:Vitamin ACalciumMagnesium

Macronutrients per 100g

Energy
94kcal
Sugar
3g
Fat
2g
Fiber
2g
Sat fat
0g
Protein
6g
Carbs
15g
Sodium
145mg

Ingredients

250g / 8.82oz Greek yogurt, 2 tsp Lemon juice, 1 tsp Hemp oil, to taste Salt, to taste Pepper, 1/2 Cucumber, 4 Radish, 1 Yellow bell pepper, 1 Carrot, 1 tbsp Hemp seeds, 150g / 5.29oz Spelt whole grain flour, 1/2 tsp Salt, 100ml / 3.38fl oz Water, 1 sprig Mint, as needed Olive oil

Preparation

1. Mix 150g / 5.29oz spelt whole grain flour with 1/2 tsp salt. 2. Add 100ml / 3.38fl oz water and knead into a smooth dough. Add more water if needed. Wrap in foil and chill for 15 minutes. 3. Wash, dry, and chop 1 sprig mint. Mix with 250g / 8.82oz Greek yogurt, 2 tsp lemon juice, and 1 tsp hemp oil. Season with salt and pepper. Chill. 4. Wash, peel, and dice 1/2 cucumber, 4 radishes, 1 yellow bell pepper, and 1 carrot. Mix and set aside. 5. Divide dough into 8 portions, roll into flatbreads (10cm diameter). 6. Grease a pan with olive oil, cook flatbreads for 2-3 minutes on each side. Drain on paper towels. 7. Serve 2 flatbreads per plate with yogurt dip and vegetable salad on top. Sprinkle with 1 tbsp hemp seeds.

Micronutrients % of RDI

Iron
1% of RDI
Magnesium
42% of RDI
Vitamin C
33% of RDI
Omega 3
1% of RDI
Vitamin A
82% of RDI
Calcium
47% of RDI
Folate
22% of RDI

Good to know

Hemp oil is rich in essential fatty acids. Use cold-pressed oil to retain its nutrients. Store in a cool, dark place and use it quickly after opening.

How to Prepare

1. Mix 150g / 5.29oz spelt whole grain flour with 1/2 tsp salt. 2. Add 100ml / 3.38fl oz water and knead into a smooth dough. Add more water if needed. Wrap in foil and chill for 15 minutes. 3. Wash, dry, and chop 1 sprig mint. Mix with 250g / 8.82oz Greek yogurt, 2 tsp lemon juice, and 1 tsp hemp oil. Season with salt and pepper. Chill. 4. Wash, peel, and dice 1/2 cucumber, 4 radishes, 1 yellow bell pepper, and 1 carrot. Mix and set aside. 5. Divide dough into 8 portions, roll into flatbreads (10cm diameter). 6. Grease a pan with olive oil, cook flatbreads for 2-3 minutes on each side. Drain on paper towels. 7. Serve 2 flatbreads per plate with yogurt dip and vegetable salad on top. Sprinkle with 1 tbsp hemp seeds.

Good to Know

Hemp oil is rich in essential fatty acids. Use cold-pressed oil to retain its nutrients. Store in a cool, dark place and use it quickly after opening.

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