Bill Granger shows us how to make a veggie treat of quinoa and feta fritters with tahini yogurt, which he serves up in his homemade flatbreads.
2 eggs, plus 1 extra egg yolk
2 tbsp roughly chopped flat-leaf parsley
2 tbsp roughly chopped mint
2 spring onions, finely chopped
65g feta, crumbled
3 garlic cloves, finely chopped
1 tsp ground cumin
Finely grated zest of 1 lemon
4 tbsp plain flour
2 tbsp light-flavoured oil
Greek yoghurt with tahini, to serve
Coriander leaves, cucumber and baby tomatoes for salad garnish
For the flatbreads
400g (22⁄3 cups) plain flour
2 tsp sea salt, plus extra to sprinkle
1 tsp instant yeast
2 tbsp olive oil, plus extra to brush
Place the quinoa and 375ml water in a small saucepan over high heat, then cover and bring to the boil. Reduce the heat to medium-low and simmer for 12 minutes or until the water has been absorbed and the quinoa is tender. Cool.
Beat the eggs and extra yolk together, then stir into the cooled quinoa with the herbs, spring onion, feta, garlic, cumin, lemon zest and flour. Season, then form into 12 patties. Chill for 1 hour to firm up.
Heat the oil in a large frying pan over medium-high heat. In batches, cook the patties for 3-4 minutes on each side until golden and crisp. Keep warm while you cook the remaining patties. Season fritters with sea salt flakes.
To make the flatbreads (serves 6)
Sift the flour and salt into a large bowl and make a well in the centre. Stir the yeast and olive oil into 330ml lukewarm water and pour into the well in the dry ingredients. Mix to form a soft but firm dough.
Transfer the dough to a lightly floured surface and knead for about 5 minutes until smooth and elastic. Put the dough in a lightly oiled bowl, cover with cling wrap and leave to rise in a warm place for 45 minutes.
Knock back the dough by punching it with your fist. Divide it into six even balls and roll each ball into an oval about 5mm thick.
Preheat a barbecue chargrill plate to hot. Brush each flatbread with olive oil and cook on the barbecue for 2–3 minutes, turning once. If you don’t have a barbecue, bake in a 220oC oven for 20–25 minutes. Sprinkle with sea salt before serving.