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Atlantic Sea Salad Flatbreads with Tofu Tahini Dip

Simple flatbreads flavoured with sea salad, serve with a dip as an appetiser, or serve with a main.
Makes 8 flatbreads and a cup of dip
Ingredients
For the flatbreads
- 150g Plain White Flour
- 2 tsp Baking Powder
- 1 tsp Sea Salt
- 150g Soy Yoghurt
- 1 tbsp Clearspring Atlantic Sea Salad
For the dip
- ½ block (150g) Clearspring Silken Tofu
- 2 tbs Tahini
- 1 tbs Clearspring Extra Virgin Olive Oil
- 1tsp Lemon Juice (or Rice Vinegar)
- 1 tsp Clearspring Atlantic Sea Salad
Method
For the flatbreads
- Place the dry ingredients into a bowl and mix well.
- Mix the yoghurt and the sea salad together the add to the flour and mix to form a rough dough.
- Turn out onto a floured surface and knead until smooth. Divide into eight. Shape into balls then roll out into circular flatbreads.
- Cook the flat breads for a few minutes each side in a dry frying pan on a medium / low heat, turning once, until golden and slightly puffed.
- Serve immediately.
For the dip
- Place all the ingredients into a bowl and mix until smooth or in a blender. Fold the sea salad in the dip at the end. It will Keep in the fridge for 1 day.
Recipe, photography & styling by Helen Best-Shaw, Fuss Free Flavours, for Clearspring Ltd.