Serves: 4 – 6
Prep time: 15 minutes
Cook time: 15 minutes 

INGREDIENTS

Chickpea flatbread (yields approx. 10)

Beetroot Tahini Spread

METHOD:  

  1. Chickpea flatbreads: Blend together all the ingredients except for the fennel seeds. The batter will look very runny.
  2. Bring a shallow pan to a medium heat and ladle ¾ of the batter at a time, similar to a pancake shape and thickness.
  3. Sprinkle over some fennel seeds before flipping to coke the other side.
  4. Cut into triangles before serving.
  5. Beetroot tahini spread: Mix together all the ingredients and season to taste. Spread over the chickpea flatbread triangles, top with seeds, nuts, fresh sprouts or caramelised onion.

New Year’s Day Harvest Table