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  • New Zealand Woman’s Weekly

    Living COLOUR

    Mar 13, 2022 3 minutes

    Flatbreads with spinach, lentil & courgette salad

    PREP + COOK TIME 40 MINUTES SERVES 4

    1 ¼ cups (185g) plain flour
    ½ cup (75g) self-raising flour
    Pinch baking soda
    2 teaspoons caster sugar
    1 teaspoon black sesame seeds
    1 teaspoon salt flakes
    ½ cup (140g) sour cream
    2 tablespoons vegetable oil
    4 medium courgettes (480g), sliced thinly
    400g canned lentils, drained, rinsed
    50g baby spinach leaves
    1/ 3 cup (110g) mango chutney
    ¼ cup (40g) roasted unsalted cashews

    CASHEW YOGHURT

    1/ 3 cup (50g) roasted unsalted cashews, chopped coarsely
    ¾ cup (200g) Greek yoghurt
    2 tablespoons shredded fresh mint leaves

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