Broad bean houmous with labneh and dukkah on flatbread

Serves 4 Starters and mains

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Method

Line a sieve with muslin and set it over a bowl. Pour the yoghurt into the sieve and refrigerate overnight. The whey will drain into the bowl and should be discarded. The yoghurt should have the consistency of soft cheese. Fold the garlic and coriander into it and refrigerate until needed.

To make the dukkah, toast the seeds and nuts in a dry pan, stirring, until fragrant and popping. Allow to cool, then mix in the cayenne pepper. Season with sea salt and black pepper.

To make the flatbreads, put the flour into a large bowl and stir in 1tsp of sea salt. Pour in enough water to make a soft dough. Knead for 5 minutes, until smooth and elastic. Take golf-ball sized pieces of the dough and roll out very thinly on a clean, floured work surface. Heat a ridged grill pan over a medium-to-high heat. Do not add any oil. Cook the flatbreads for 2 minutes or so on each side, until golden and charred slightly here and there. To make the houmous, bring a saucepan of salted water to the boil and cook the broad beans for 7-8 minutes until just soft (this will vary slightly depending on the age of the beans). Drain and peel off the dull outer skin. Transfer to a blender, add the garlic and olive oil and whizz to a coarse purée. Add the honey and season to taste with freshly ground sea salt.

Warm the flatbreads and divide among four plates. Place a mound of houmous on each, and some labneh and dukkah. Grind over some black pepper to serve.