4 flatbread toppings

Masala scramble flatbreads

• Dice a small red pepper, then cook in butter until softened.
• Add ½ tsp cumin seeds and a pinch of garam masala, and cook for 1 minute – keep warm.
• Beat 3 eggs with some seasoning then softly scramble in a pan.
• Divide the eggs between 2 warmed flatbreads then top with the peppers and some coriander leaves.

Harissa mushroom flatbreads

• Cook 200g quartered chestnut mushrooms in a little vegetable oil until softened and golden. Stir in 1 tbsp harissa and cook for 2 minutes.
• Mix 4 tbsp greek yogurt with ½ crushed clove of garlic and some chopped dill.
• Divide the yogurt between 2 warmed flatbreads, top with the mushrooms then sprinkle over a little more chopped dill.

Smoky halloumi flatbreads

• Toss 8 quartered cherry tomatoes, ¼ small diced cucumber, 8 pitted and halved Kalamata olives with a dash of red wine vinegar and olive oil, and some seasoning.
• Dry-fry a pack of sliced halloumi until golden, then add a good pinch of smoked paprika and toss.
• Top 2 warmed flatbreads with a swirl of hummus each, then top with the halloumi and salad.