'Live' & herby flatbread with curried sweet potato dip
Easy 'live' and herby flatbread with curried sweet potato dip. Love finding new and creative recipes to make with my new Bio&Me yoghurt!
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Ingredients
- 285g yoghurt (We use Bio&Me Original Gut Loving Prebiotic Yoghurt)
- 275g wholemeal self-raising flour
- 20g fresh coriander, chopped
- 1 ½ tsp cumin
- flour (a little for rolling)
- 1 (120g) small sweet potato
- 1 (400g) tin of cannellini beans
- ⅓ cup tahini
- ¼ cup lime juice
- 1 garlic clove, finely chopped
- 1 tsp curry powder
- ¼ tsp cayenne pepper
- 2 tbsp extra virgin olive oil (plus extra for serving)
- a pinch of salt & pepper
- a handful of rocket leaves
- 20g toasted coconut flakes
- 40g mixed nuts, crushed
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