Flatbread with red lentil pâté recipe

Flatbread with red lentil pâté recipe

Serves 6 | Takes 30 minutes to make, plus proving and chilling | Rating

Serving this red lentil pâté with a smoky flatbread makes it a deliciously wintry dish.

Ingredients

1 tsp coriander seeds

250g strong plain flour, plus extra for dusting

1 tsp paprika

7g sachet easy-blend yeast

150g natural yogurt

2 tbsp olive oil, plus extra for brushing and drizzling

For the pate

1 tbsp olive oil

1 red onion, finely chopped

2 garlic cloves, finely chopped

100g pine nuts

1 bay leaf

1 tbsp tomato purée

1 tsp ground coriander

1/2 tsp cayenne pepper

1/2 tsp caraway seeds

1/2 tsp ground cumin

Finely grated zest and juice

of 1 large lemon

200g red lentils, cooked

100g can chickpeas, rinsed and drained

Small bunch of fresh coriander, chopped, plus extra for garnish

Method

1. Dry-fry the coriander seeds in a hot frying pan for 30 seconds, until fragrant. Put in a pestle and mortar, and lightly crush. Return to the pan, add 100ml water and bring just to the boil. Set aside until warm.

2. Sift the flour, paprika and a pinch of salt into a large bowl, then stir in the yeast. Stir in the yogurt, coriander water and oil. Mix to a dough, turn out onto a floured surface and knead for 5 minutes, until smooth. Put in a bowl, cover and prove for 1 hour, until doubled in size.

3. Meanwhile, make the pâté. Heat the oil in a frying pan over a medium heat. Add the onion and garlic and cook for 5 minutes, until soft. Add the nuts and bay leaf, cook for 2 minutes, then stir in the purée and spices and cook for a further 5 minutes. Stir in the lemon zest and juice, discard the bay leaf and tip into a blender. Add the cooked lentils and chickpeas and whizz to a chunky pâté. Season, stir in the chopped coriander, then cover and chill.

4. Knock back the dough and divide into 6. On a floured surface, roll out each to a 10-12cm circle. Heat a griddle pan until hot, brush each dough circle with oil and griddle, in batches, for 30 seconds each side, until golden. Serve with the lentil pâté and a drizzle of oil.

Nutritional info

Per serving: 484kcals, 21.6g fat (2.5g saturated), 18.3g protein, 59g carbs, 5.3g sugar, 0.2g salt

Wine Recommendation

The earthy flavours call for a smooth, mellow Rhône red.