INGREDIENTS:

Flatbread (Makes 4)

125ml Fat Free Greek Yogurt

125g Self Raising Flour

Salt and Pepper to taste

Feel free to play around with adding spices/herbs etc into your dough!

Salad

1 Tin of Green Lentils

100g Feta

15g Pecans

Black Olives

1 Small Red Onion (or a spring onion if you dont like a strong onion)

1 Small Tin of Sweetcorn

Strawberries

Cucumber

Cherry Tomatoes

Juice of 1/2 a Lemon

2 tsp Balsamic Vinegar

2tsp mixed herbs

1/2 tsp mustard

1tsp Olive Oil

This recipe serves 4 (or 2 hungry people) It's great for a lunch in the garden. The flatbreads do freeze very well, to reheat just pop them in the toaster for 30secs at a rime (Or use the defrost function).

1. Mix the Greek Yogurt and Flour in a bowl with the salt and pepper (And any other spices etc) and mix until a dough forms. Shape into a ball and leave for 30mins then divide into 4.
2. Whilst the dough is resting,  make the salad by mixing all the chopped ingredients together including the drained lentils and sweetcorn. 
3. To cook the flatbreads, knead on a lightly floured surface and divide into 4 balls 
4. Roll the dough into a thin circles using a rolling pin 
5. Heat a frying pan with a little oil on a medium/high heat and cook each flatbread for a few minutes on each side. You will notice that it puffs up and this is what you want to see!! If you like it charred in places, cook for a little longer on each side. 
6. In a small bowl, whisk the mustard with the oil, herbs, and add the balsamic vinegar and lemon juice. 
7. Assemble your flatbread by topping each one with the salad, not forgetting the crumbled Feta followed by the dressing!