It’s the start of the New Year and everyone is looking for ways to feel healthier but when so many people think of creating healthier meals they assume they will be boring or tasteless. I want to show you how easy it is to make healthy food that is delicious and packed with flavour.
These days there are so many pre-packed vegetables available, which make cooking that much quicker and easier. I like to come up with recipes that are easy for everyone to make at home and that make room for left overs to be enjoyed later to make sure there is little, and hopefully, no waste
I am working with Sainsbury’s to bring you an easy to make and healthy recipe that is full of flavour and this time I am incorporating their pre-packed vegetable range. There is so much you can make with these vegetables, with a little touch of spice and a bit of cooking you can use them in so many different dishes. . You can find all sorts of vegetables ready and prepped for you and one of the most known is the cauliflower rice which became so popular that you can now find all sorts of vegetables made into rice and pasta alternatives at Sainsbury’s such as beetroot rice and butternut squash lasagne slices. But instead of using cauliflower rice as a rice alternative I have a better and more delicious way of using it in these flatbreads.
These cauliflower and broccoli flatbreads use only a few spices but the right ones. By adding the right spice you can bring your food to life. You can buy small jars of basic spices and keep them in the cupboard always. They come in handy when cooking up a storm in a hurry.
I have also paired these breads with some cooling cucumber yogurt, which with a touch of cumin finishes the whole thing beautifully. You can also replace the broccoli with beetroot or paneer if you like. But whatever you decide to fill them with do give them a go. You can also make a few for the next day and they would be perfect for a packed lunch too.
Cauliflower and broccoli stuffed flatbreads with cucumber yogurt
For the flatbreads
150 gms wholemeal bread flour
150 gms plain flour
½ tsp salt
150 ml water
For the filling
300 gms cauliflower rice
100 gms broccoli rice
1 tbsp chopped coriander
1 tsp garam masala
1 tsp carom seeds
¾ tsp salt
½ tsp chilli powder
For the cucumber yogurt
6 tbsp natural yogurt
3 inch piece of cucumber, cut into tiny cubes
¼ tsp salt
¼ tsp ground cumin
Sunflower oil or ghee for cooking
Mix the flours, salt and oil in a bowl. Slowly add the water to this bringing it together into a soft dough. Place the dough on a lightly oiled surface and knead for 2 minutes until smooth. Put the dough in a lighted oiled bowl, cover with cling film and leave to rest for 15 minutes.
Meanwhile prepare the filling. Mix all the filling ingredients in a bowl and combine it well. Leave it aside.
In another bowl mix the yogurt, cucumber, salt and cumin and combine well. Cover with cling film and leave it in the fridge to chill until ready to eat.
Heat a flat frying pan or a skillet. Divide the dough into 10 portions. Take one portion at a time and roll it into 10 cm circle. Spoon 3 tbsp of the cauliflower mixture onto the centre of the circle. Gather the sides together and seal the cauliflower inside. Press down gently and roll again to 15-18 cm round circle.
Place it on the hot skillet and cook it for 1-2 minutes until beginning to turn golden, cook on both sides. Pour ½ tsp of oil on each side and cook until crispy and golden. Serve it hot with the cool cucumber yogurt.