If you follow my blog you will know that I’m trying to stay away from bleached products like white flour and sugar. I was in a health food shop and saw chickpea flour. I have seen it in recipes before but have never tried it myself. The flatbreads turned out great and the chickpea has an earthy flavour with a slight sweetness. The avocado and halloumi worked perfectly and it made for a satisfying lunch.

Ingredients (serves 4)

For the flatbreads

• 250g gram flour
• 2 pinches salt
• pinch freshly ground black pepper
• rapeseed oil for frying

For the topping

• 1 ripe avocado, de stoned and peeled
• juice of 1 large or 2 small limes
• 1/2 long red chilli, seeds removed finely chopped
• 1 tbsp basil, finely chopped
• 1 pack of greek halloumi
• small bag of rocket leaves

Directions

For the flatbreads

1. For the flatbreads, place the flour in a mixing bowl and season with salt and pepper. Make a well in the centre of the flour and gradually pour in 400ml cold water in a thin stream, whisking continuously, until smooth and well combined as a thick batter. Set aside for at least 30 minutes.
2. Add a little rapeseed oil to a cast-iron or ceramic frying pan, smear it all over the base, then heat on a medium to high heat.
3. When the pan is hot, add a ladle of the flatbread batter to the pan, swirling it until the flatbread is 10-12cm wide and 2mm thick. Cook like a traditional pancake for 1-2 minutes, then flip and continue to cook on the other side until crisp and golden-brown on both sides. Repeat the process with the remaining flatbread batter. Keep warm in the oven while you make the topping by covering with foil

For the topping

1. Add the avocado and lime juice to a small bowl, using a fork mash to combine. Add the chopped chilli and basil and stir to combine, set aside.
2. Fry the halloumi for around 2 minutes o each side over a medium heat until they start to brown.
3. Assemble the flatbreads by adding a spoonful of the avocado mixture to the bottom, top with the rocket leaves and halloumi. Enjoy.