These flatbreads are quite ridiculously easy and it’s surprising how much you can get done given a little prior organisation. Charred flaked salmon over a creamy black bean frijoles is a combo you’ll return to again and again.
2 salmon fillets
1 tbsp chipotle paste
4 Tbsp plain yoghurt
Juice of 1/2 a lime
Salt and white pepper
1 tin black beans
1 tsp dried oregano
1 clove of garlic, finely chopped
1 tbsp sherry vinegar
Salt & pepper
1 tin of chickpeas, drained
5 cherry tomatoes, quartered
Finely zested zest of 1 lime
1/2 tsp ground cumin
Juice of 1/2 a lime
1 finely sliced hot green chilli
Salt and pepper
100g plain yoghurt
100g self raising flour
1/2 tsp baking powder
pinch of salt
Combine all of the chickpea salsa ingredients and mix well, set aside to allow the flavours to develop. Mix the yoghurt with the lime juice and season with salt and white pepper. Mix well and keep refrigerated until needed.
To make the frijoles place the black beans and their soaking water into a small saucepan and bring to a gentle simmer for 20 minutes and skim any scum from the surface water. After 20 minutes add all of the other ingredients and mix well. Turn off the heat and transfer two thirds of the mixture to a food processor along with a few tbsp’s of boiling water (from the kettle) then pulse to a puree. Add back to the remaining beans, mix, check for seasoning and keep warm over a low heat, stirring from time to time.
Add the flatbread ingredients into a large mixing bowl and mix well with a spoon to bring the mixture together to a loose dough. Tip onto a floured work surface and kneed for a minute or two until it’s brought together to a firm dough. Place into a floured mixing bowl, cover and set aside until needed.
Season the salmon and smother with the chipotle paste until evenly marinaded and set aside.
Turn out the flatbread dough onto a floured working surface, split the dough in 2 and then roll each ball of dough into a flatbread just slightly smaller than the size of a dinner plate. Lightly score the breads diagonally at 1cm intervals with the back of a knife but be careful not to pierce the dough.
When you’re ready to eat heat a large cast iron griddle pan over a high heat and turn the grill to it’s highest setting. Grill the salmon skin side up for 8 minutes until charred and cooked through. Griddle the breads for 2-3 minutes on each side until charred and puffed up.
To assemble place a flatbread onto a large plate, spread with black bean frijoles and then the chickpea salsa. Top with flaked chipotle salmon and finish with the yoghurt dressing. Top with freshly sliced lime and serve.