Garlic Flatbreads with Crushed Broad Beans & Goat’s Cheese

Garlic Flatbreads with Crushed Broad Beans & Goat’s Cheese
Try this delicious recipe using in season broad beans, for your meat free Monday dinner.


Makes 8

6 garlic cloves, peeled

2 cups plain flour

3 tsp baking powder

⅓ cup olive oil, plus 2 tbsp

½ cup pecorino, finely grated

1 cup boiling water

2 tbsp lemon zest

3 cups broad beans, blanched

and peeled

½ cup mint leaves

180g goat’s cheese

1 Preheat oven to 180°C. Wrap garlic in aluminium foil and roast for 15-20 minutes or until golden. Once cool, mash garlic into a paste.

2 Place flour, baking powder, 2 tablespoons olive oil, pecorino, and garlic into a large bowl. Season with sea salt and freshly ground black pepper, add boiling water, and mix until well combined. Turn dough out onto a lightly floured surface and divide into 8. Roll out each to a 1mm thickness.

3 Combine remaining oil and lemon zest, and use half the mixture to brush both sides of flatbreads.

4 Cook in batches on a preheated barbecue or grill pan over high heat for 2-3 minutes on each side, or until charred and crisp.

5 Place broad beans, remaining lemon oil, and mint in a bowl; season with sea salt and freshly ground black pepper; and toss to combine. Spread flatbread with goat’s cheese and top with broad-bean mixture.


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