Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
To make the flatbread, mix the flour with the oil and 100ml warm water then mix and knead to make a soft, pliable dough. Cover and rest for 15 minutes.
Meanwhile, make the dukkah by toasting the hazelnuts followed by the sesame seeds in a hot frying pan.
Cool and then tip them into a food processor, add the coriander, cumin seeds and salt and whizz until roughly ground, being careful not to make a paste.
You will only need half so store the rest in an airtight container in the fridge.
Divide the dough into 6 pieces and roll each one out to the thickness of a £1 coin.
Heat a frying pan and cook the flatbreads for 2-3 minutes on each side until they are browned and slightly puffy. Keep warm.
Cut the goat’s cheese into 4 pieces, dip them into the oil and then gently cover them in the dukkah, pressing it in all over.
Halve the flatbreads and serve them with the dukkah-covered goat’s cheese.