Directions

The Salsa Topping

1Gather the ingredients and chop/prepare so they are ready to assemble at the last minute.

2In a medium bowl, combine the pomegranate kernels, chopped beetroot, green olives, and finely chopped red onion.

3Drizzle olive oil and balsamic vinegar over the mixture. Stir gently to combine. Add a pinch of salt to taste, and mix the salsa again to ensure the seasoning is evenly distributed.

4Top each slice of flatbread with a generous amount of the prepared salsa. Arrange the flatbread slices with salsa on a serving platter with rocket/micro salad leaves.

The Flatbreads

1In a large bowl, mix coconut yogurt with melted Nuttelex until smooth.

2In a separate bowl, combine flour with baking powder, ensuring an even distribution. Gradually add this flour mixture to the yogurt mixture in two parts, mixing thoroughly after each addition.

3Once the flour is fully incorporated, knead the dough by hand for about 5 minutes until it becomes smooth and soft. If the dough is too dry, add a sprinkle of water a little at a time until the desired consistency is reached.

4Divide the dough into 6-8 equal portions and shape each into a ball. On a lightly floured surface, roll each ball into a flatbread about 1-2cm thick, or to your preferred thickness

5Heat a frying pan over medium-high heat and add a small amount of Nuttelex. Press divots in the bread with your thumb for decoration to create a dimpled texture.

6Cook each flatbread for 1½ - 2 minutes on each side, or until golden brown and cooked through. Repeat with the remaining flatbreads.