Flatbreads With Spinach, Lentil And Zucchini Salad - cooking recipe

Ingredients

1 1/2 cups flour
1/2 cup self-rising flour
None None Pinch baking soda
2 tsp sugar
1 tsp black sesame seeds
1 tsp sea salt flakes
1/2 cup sour cream
2 tbsp vegetable oil
4 medium zucchini, thinly sliced
1 can (15 oz) green lentils, drained and rinsed
2 oz baby spinach leaves
1/3 cup mango chutney
1/4 cup cashews
None None FOR THE CASHEW YOGURT
1/3 cup cashews, coarsely chopped
3/4 cup Greek yogurt
2 tbsp shredded fresh mint leaves
1 tbsp lime juice

Preparation

Sift flours and baking soda into a large bowl. Stir in sugar, seeds and salt. Whisk sour cream, half the oil and 1/3 cup water in a medium bowl. Pour into flour mixture; stir to combine. Knead dough until smooth; cover.
Heat an oiled grill pan on medium-high heat. Cook zucchini until tender. Transfer to a large bowl. Add lentils and spinach, toss gently to combine. Season to taste.
For the cashew yogurt, combine all ingredients in a small bowl; season to taste.
Divide dough into 4 pieces; roll out on a floured surface into oval shapes about 11 inches long. Brush with remaining oil.
Heat the oiled grill pan on medium-high heat. Cook flatbreads for 2 mins each side, or until golden and cooked through.
Spread one side of flatbreads with chutney. Top with lentil salad and cashew yogurt. Sprinkle with cashews.