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    +44 (0)20 8749 1781

    19A Acton Park Estate, London W3 7QE, UK

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    Atlantic Sea Salad Flatbreads with Tofu Tahini Dip

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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

    1. Place the dry ingredients into a bowl and mix well.
    2. Mix the yoghurt and the sea salad together the add to the flour and mix to form a rough dough.
    3. Turn out onto a floured surface and knead until smooth. Divide into eight. Shape into balls then roll out into circular flatbreads.
    4. 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.
    5. Serve immediately.

    For the dip

    1. 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.

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