Dukkah with goat’s cheese and homemade flatbread
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
- 1 log soft goat’s cheeseabout 125g
- olive oil
DUKKAH
- 100g blanched hazelnuts
- 75g sesame seeds
- 2 tbsp coriander seeds
- 1 tbsp cumin seeds
- 1 tsp sea salt flakes
FLAT BREAD
- 250g plain flour
- 4 tbsp olive oil
Nutrition: per serving
- kcal738
- fat51.4g
- carbs49.2g
- fibre8.6g
- protein20.2g
- salt1.8g
Method
step 1
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.
step 2
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.step 3
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.step 4
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.
