Des's Vegan Kumara Flatbreads

Updated: Sep 10


As seen in Viva.


"At home, we have a vegan in the family. It has taken a while for the kids to adjust but we eat a mostly plant-based diet, which the rest of us can add a bit of protein to here and there. We enjoy this style of dish a couple of times a week.


Over lockdown, we enjoyed zucchini, basil, coriander and mint from our garden. I always have some fresh pickles on hand to provide some acidity.


The recipe gives you the flatbread, the dressing and some simple pickles, essentially the rest is up to you. I topped the flatbread with some shaved courgettes, cucumber and some leftover steamed kumara. I dressed my mixture of herbs with extra virgin olive oil and a tangle of the onion pickles. Add haloumi or poached chicken for extra protein." -Des Harris (The Hunting Lodge Executive Chef).

KUMARA WRAPS/ FLATBREADS:

Makes 6


You will need:

  • 1 medium orange kumara

  • 1 cup all-purpose flour

  • 1 tsp sea salt


Method:

Step 1: Steam or gently simmer the kumara until barely tender. Allow cooling enough to handle and peel.

Step 2: Pass the flesh through a fine sieve with the back of a spoon.

Step 3: Measure 1 cup of the kumara, add to the flour and salt. Mix with a fork until loosely combined.

Step 4: Pour onto a floured surface and give it a gentle knead to combine. Roll into a sausage and portion into 6 pieces.

Step 5: With a rolling pin roll each portion into flatbreads about 1 1/2 mm thick.

Step 6: Heat skillet or heavy bottom fry pan till a medium heat.

Step 7: Dust off the excess flour from the flatbreads and lightly oil the pan.

Step 8: Place in and cook until the flatbread lightly puffs, turn over and repeat.


TOFU MAYO


You will need:

  • 300g silken tofu, drained and diced

  • 150g pure olive oil

  • ½ clove of garlic

  • 2 tsp sea salt

  • 2 tsp castor sugar

  • 2 tsp Dijon mustard

  • 1 Tbsp lemon juice


Method:

Step 1: Place a blender jug with all the ingredients into your fridge to cool.

Step 2: Remove from fridge once chilled and liquidise together. The chilling will ensure that the emulsion does not break.


PICKLED RED ONION


You will need:

  • 200g water

  • 100g castor sugar

  • 100g cider vinegar

  • 1 large red onion

Method:

Step 1: Bring the water to a boil and pour over the sugar to dissolve.

Step 2: Add the vinegar and refrigerate until cold.

Step 3: Peel and thinly slice the red onions into rings.

Step 4: Submerge into the pickling liquid and store in the fridge. These are better kept for a few days before using.



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307 Waikoukou Valley Road, 

Waimauku, Auckland 0882

New Zealand

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