Updated: Feb 19, 2021
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:
You will need:
1 medium orange kumara
1 cup all-purpose flour
1 tsp sea salt
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.
You will need:
300g silken tofu, drained and diced