Ingredients

• 2 PurpleSkin®️ Avocados, roughly smashed
• 250g frozen broad beans, thawed & peeled
• 3 tbsp marinated goats feta (we recommend Meredith Dairy brand)
• 1/2 bunch mint leaves, roughly torn
• Juice of 1/2 lemon 
• Zest of 1/2 lemon 
• Pinch kosher salt 
• Freshly cracked pepper (to taste) 

  Yoghurt flatbread: 

• 1 cup plain flour 
• 1 tsp baking powder 
• 1 cup plain Greek yoghurt 
• Butter for cooking 

Garnish:

• 150g baby tomatoes (optional) 
• Extra lemon wedges 

Method

To make the flatbread: 

1. Combine the flour and baking powder together in a mixing bowl, once combined add the yoghurt.  
2. Using floured hands or a spatula bring the dough together into a sticky ball, there is no need to knead this dough. Add a little extra flour to coat the outside of the dough and cover with a plastic wrap and allow to rest for 20 minutes. 
3. Heat up a non-stick heavy base fry pan on medium to high heat. Add a knob of butter to melt. 
4. On a well-floured surface cut the dough up into 6 pieces. 
5. Using your hands gently flatten one ball at a time out then roll it out into a rough circle.  
6. Place it onto the hot fry pan and allow to cook for 1-2 minutes or until it is golden brown and is lifting and creating air pockets. Flip it over and cook the other side for a further minute. 
7. Repeat the process until all the dough is cooked. 

Toppings: 

1. Combine in a mixing bowl the broad beans, half of the mint leaves, lemon zest, lemon juice and a pinch of salt. Toss to combine. 
2. In a separate mixing bowl add the avocado, remaining mint leaves and 2 tbsp of the marinated goats cheese. Using a fork roughly mash the ingredients.  
3. To serve, spoon the avo mash over the top of the flatbread, add the broad bean mixture and finish off with extra marinated goats cheese, a drizzle of the marinating oil, baby tomatoes and a good pinch of freshly cracked pepper.