Lentil Flatbread with Lentil Hummus, Lamb & Lentil Kofta, Grilled Vegetables & Mint Yoghurt

Method

1. Cook 300 g dried red split lentils in plenty of unsalted water until soft, approximately 10-15 minutes. Drain well and allow to cool completely.
2. Reserve:
● 100g cooked lentils for the flatbread
● 250g cooked lentils for the hummus
● 250g cooked lentils for the kofta

1. For the flatbread, combine the flour, salt and yeast in a mixing bowl.
2. Add the water and cooked lentils and mix until a rough dough forms.
3. Knead for 8-10 minutes until smooth and elastic.
4. Place in a lightly oiled bowl, cover and leave to ferment until doubled in size, approximately 1 hour at room temperature.
5. Divide into 5 equal portions and shape into balls.
6. Cover and rest for 20 minutes.
7. Roll each dough ball into an individual flatbread approximately 18-20 cm in diameter.
8. Allow to prove for a further 20-30 minutes.
9. Bake in a hot oven or cook on a hot griddle until puffed and lightly coloured on both sides.
10. For the hummus, add the lentils, tahini, lemon juice, garlic, cumin and salt to a food processor and blend until smooth.
11. Slowly add the ice water while blending until the hummus becomes light and creamy.
12. Adjust seasoning with additional salt or lemon juice if required.
13. Refrigerate until needed.
14. Next combine the lamb mince, cooked lentils, onion, garlic, breadcrumbs, egg, mint and coriander in a bowl.
15. Season generously with salt and black pepper and mix until evenly combined.
16. Cover and refrigerate for 20-30 minutes to firm the mixture.
17. Divide into 15 equal portions and shape into oval kofta.
18. Heat a little oil in a frying pan over medium heat and cook the kofta for 8-10 minutes, turning regularly until evenly browned and cooked through.
19. Rest for a few minutes before serving.
20. Finally, to make the mint yoghurt, combine all ingredients in a bowl.
21. Mix well and adjust seasoning to taste.
22. Keep chilled until serving.
23. To serve, spread the lentil hummus over each flatbread.
24. Top with grilled vegetables of your choice.
25. Add three lamb and lentil kofta per portion.
26. Spoon over the mint yoghurt.
27. Finish with chopped fresh coriander and serve immediately.