Flatbreads with spinach, lentil and zucchini salad

For a quick and healthy lunch you'll love.

  • 15 mins cooking
  • Serves 4
  • Print
Give this simple salad a boost with the addition of grilled homemade flatbreads and a crunchy cashew yoghurt dressing.


Flatbreads with spinach, lentil and zucchini salad
  • 1 1/4 cup (185 grams) plain flour
  • 1/2 cup (75 grams) self-raising flour
  • bicarbonate of soda
  • 2 teaspoon caster sugar
  • 1 teaspoon black sesame seeds
  • 1 teaspoon sea salt flakes
  • 1/2 cup (140 grams) sour cream
  • 1/3 cup (80 millilitres) water
  • 2 tablespoon vegetable oil
  • 4 medium zucchini, thinly sliced
  • 400 gram canned lentils, drained, rinsed
  • 50 gram baby spinach leaves
  • 1/3 cup (110 grams) mango chilli chutney
  • 1/4 cup (40 grams) roasted unsalted cashews
Cashew yoghurt
  • 1/3 cup (50 grams) roasted unsalted cashews, chopped coarsely
  • 3/4 cup (200 grams) greek-style yoghurt
  • 2 tablespoon shredded fresh mint leaves
  • 1 tablespoon lime juice


Flatbreads with spinach, lentil and zucchini salad
  • 1
    Sift flours and soda into a large bowl; stir in sugar, seeds and salt. In a medium jug, whisk sour cream, the water and half the oil together. Pour sour cream mixture into flour mixture; stir to combine. Knead dough until smooth; cover.
  • 2
    Cook zucchini on a heated oiled grill plate (or grill or barbecue) until tender. Transfer to a large bowl; add lentils and spinach, toss gently to combine. Season to taste.
  • 3
    Make cashew yoghurt.
  • 4
    Divide dough into four pieces; roll out on a floured surface into oval shapes about 2mm thick and 27.5cm long. Brush with remaining oil.
  • 5
    Cook dough on the heated oiled grill plate 2 minutes each side or until flatbreads are golden and cooked through.
  • 6
    Spread one side of flatbreads with chutney; top with lentil salad and cashew yoghurt. Sprinkle with cashews.
Cashew yoghurt
  • 7
    In a small bowl, combine all ingredients; season to taste.

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