Hummus salad w/ tapioca & spring onion flatbread

Hummus salad w/ tapioca & spring onion flatbread

This salad is such a pleasure to eat. A perfect mixture of crunchy textures, with freshly made gluten-free flatbread and the creamiest hummus. Adapt the salad to suit whatever you have on hand.

Ideally the flatbread is made no more than 1 hour before eating. It’s best while very fresh. You can also revive the flatbread by gently heating in a dry hot pan.

This recipe originally appeared on the Dish Magazine website. You can see more of my recipes for Dish HERE.

Kelly xo

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Hummus & halloumi salad w/ spring onion & tapioca flatbread

Serves 4

1 corn cob

100g baby rocket leaves

150g cherry tomatoes

2 radishes -  sliced very thinly on a mandoline

1/4 red onion - sliced very thinly 

20 pitted kalamata olives

1/2 avocado (ripe bit still firm) - sliced

150g halloumi cheese (I love Zany Zeus)

1/4 cup finely diced fresh chives

Handful fresh mint leaves

Olive oil for drizzling

2 fresh lemons for drizzling.

Hummus

1 x 400g can chickpeas - drained and rinsed well

45ml olive oil

3 tablespoons tahini

3 tablespoons water

Juice of 1 lemon

Sea salt and cracked black pepper

Tapioca & spring onion flatbread - 

Make 7-8 pieces

1 1/2 cups tapioca flour

1/2 cup almond meal

2 free range eggs - lightly beaten

1/2 cup milk (dairy or almond milk will both work well)

1/2 teaspoon sea salt

1 spring onion - green part finely chopped

Oil for frying

Hummus method

Combine all ingredients and use a powerful food processor or a hand blender (my preference) to blitz until smooth and creamy. Season generously. Set aside unit already to use.

Flatbread method

Whisk all the ingredients together until smooth. Heat 2 tablespoons of oil in a large sauté pan over a medium. Cook 1/4 cups of batter at a time, flipping when each side is browned. Add more oil if the pan becomes too dry. Lay on a plate lined with paper towels until you’ve used all the batter.

Salad method and assembly

Bring a saucepan of water to a boil. Cook the corn cob for 2-3 minutes before draining and rinsing with cold water to cool. Pat dry with a tea towel and use a knife to make vertical slices down the cob. This will make sure the kernels come off in attractive chunks.

Spread 1-2 large spoonfuls of hummus on one half of each plate. Scatter rocket on the other side. Top with the corn, cherry tomatoes, radish slices, olives, red onion and avocado

Heat 2 tablespoons of oil in a sauté pan over a medium heat. Cut 1cm slices of halloumi and fry until golden brown on each side. Remove from the pan.

Drizzle each salad with olive oil and a squeeze of lemon. Sprinkle with sea salt.

Add the hot halloumi slices to each salad. Scatter generously with chives and fresh mint leaves. Serve immediately.