Grilled & filled cumin flatbreads

• extra virgin olive oil↗100ml ml
• sumac½ tbsp tbsp
• chilli flakes↗1 tsp tsp

  plus extra to serve (optional)

• lemon↗zest ½

  zest ½

• feta↗200g g

  chopped

• pot natural yogurt150g g
• dill↗½ small pack

  finely chopped

• red onion↗½ small

  finely sliced

• bag rocket↗90g g
• Kalamata olives↗50g g

  stoned

• pumpkin seeds↗30g g

  toasted

• plain flour↗250g g

  plus extra for dusting

• cumin seeds↗1 tbsp tbsp

  lightly crushed

• olive oil↗1 tbsp tbsp

Step-by-step instructions

1. 1

   Whisk together the extra virgin olive oil, sumac, chilli and lemon zest in a medium-sized bowl. Add the feta and toss together lightly with your hands. Cover and set aside in the fridge for at least 1 hr or up to 2 days.

2. 2

   To make the flatbreads, tip the flour into a large bowl with 1 tsp salt and the cumin seeds. Make a well in the centre and pour in the oil and 150ml warm water. Mix together well. Turn out onto a floured surface and knead for a few mins until smooth. Leave to rest in a lightly floured bowl for 15 mins. Meanwhile, mix together the yogurt and dill. Season and set aside.

3. 3

   Divide the dough into four pieces. Roll each one out on a lightly floured surface to the thickness of a £1 coin. Put on the hot grills of a barbecue and grill each side for 2 mins or until puffed up. (Alternatively, heat a griddle pan until really hot and cook the flatbreads one at a time, for 2 mins each side or until beginning to brown.)

4. 4

   Pile up the flatbreads with the feta, onion, rocket and olives. Drizzle over the marinating oil and the yogurt. To serve, sprinkle over the pumpkin seeds and a little more chilli flakes, if you like.