You are not permitted to download, save or email this image. Visit image gallery to purchase the image.
2 cups oats, processed to
a fine flour
200g plain unsweetened
1 tsp baking powder
½ tsp salt
White bean puree
1 425g cannellini beans
2 cloves garlic
1 lemon, juice
2-3 Tbsp extra virgin olive oil
1 tsp salt
2 Tbsp oil
1 leek, washed
2 cloves garlic, sliced thinly
salt and cracked pepper
2 Tbsp parsley
1 Tbsp dill, fennel to chervil
1-2 tsp apple cider or red
1 Tbsp capers
2 Tbsp extra virgin olive oil
To make the dough for the flatbreads
Blend the oats in a food processor until they have the texture of a fine flour. Put in a large bowl. Add the baking powder and salt and mix. Add the yoghurt and mix to form a dough. If the dough is too dry, add one tablespoon of water at a time until the dough is soft and smooth. Cover and sit for 30 minutes.
To make the white bean puree
Drain the beans, reserving a couple tablespoons of the liquid to use later. Place the beans, garlic, 1 tablespoon of lemon juice and the salt in a blender and process. Add 1 tablespoon of the bean liquid and continue to process while drizzling in the oil. Continue to process for about 5 minutes so that you get a whipped, silky puree. Taste and adjust the seasoning and lemon, if needed. Put in a bowl and set aside for later.
To cook the leeks
Cut the leeks in half and then half again so you get thickish, long strips. Heat the oil over a low heat in a medium-sized fry pan. Add the leeks and cook gently without allowing them to colour too much.
Add the garlic, season with salt and cracked pepper and continue to cook for 5 more minutes or until soft and sweet. Set aside.
Any soft herbs you have can be used in this sauce. Put the parsley, dill or chervil (even mint or coriander) in a food processor with the garlic and process briefly to mix together. Add the vinegar and oil, season lightly with the salt and blend briefly to combine. Tip into a bowl. Roughly chop the capers and fold through. Set aside.
To cook the flatbread
Lightly flour your workbench and work the dough to form a thick sausage. Divide the dough into 8-10 evenly sized balls. Roll each ball into an oblong shape, roughly 10cm long.
Heat a skillet or fry pan over a moderate heat. Cook the flatbreads for 2 minutes on each side. Remove from the skillet/pan and cover with clean cloth.
You can either place the ingredients in bowls/plates on the table and let everyone assemble them as they please or you can spread with a little white bean puree, scatter the leeks over the top and drizzle generously with the herb sauce.