Middle eastern loaded flatbread with a saffron yoghurt

This is a recipe I made up based on my favourite middle eastern flavours. It may seem difficult to make, but each component is easy within itself. It is a good vegetarian low-carb recipe and you can change the vegetables or toppings to suit your taste.

Ingredients (serves 2)

  • 2 brown flatbread or pitta
  • Olive oil
  • 1 pot ready made hummus
  • 1 aubergine, cut into circular discs
  • 1 pack of halloumi (optional, if vegan)
  • A handful of pomegranate
  • Toasted pine nuts (optional)
  • Some basil leaves, to decorate (optional)

For the saffron yoghurt:

  • A pinch of saffron
  • 2 heaped tbsp greek style yoghurt (or diary free yoghurt, if vegan)
  • Squeeze of lemon juice

For the roasted veg salsa:

  • 1 red pepper
  • 1 green pepper
  • 2 garlic cloves, peeled
  • 1 red onion
  • 1 big green chilli
  • A handful of cherry tomatoes

For the parsley oil

  • A handful of fresh parsley
  • A good lug of olive oil


  1. Switch the grill on.
  2. For the saffron yoghurt, put the saffron into 2tbsp hot water and leave to sit until needed later.img_0344
  3. Put all of the salsa ingredients on some foil on a baking tray. Drizzle over olive oil and season with salt and pepper
  4. Put the vegetables under the grill, until soft and chargrilled.
  5. Then put all the roasted vegetables in a blender and blend with some water until a salsa. Leave until needed later.
  6. Cover the aubergine with olive oil, both sides and grill on a griddle pan until soft. Then remove from the pan.img_0338
  7. Cut the halloumi into slices. Cover with olive oil then griddle in the same pan used for the aubergine.img_0341img_0342
  8. To make the parsley oil, just mash the parsley and oil together in a pestle and mortar (or a blender).img_0339
  9. Get the saffron water and add the yoghurt, lemon juice and a drizzle of olive oil. Season and mix well.
  10. Warm up the flatbread or pitta bread in the grill or griddle pan.
  11. Start by spreading over the hummus and salsa. Then add the aubergine slices, halloumi and drizzle over the parsley oil and saffron yoghurt.
  12. Sprinkle with pomegranate, pine nuts and basil leaves.img_0347

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