A celebration of spring – easy peasy instant wild garlic flatbreads topped with yoghurt, broad beans and shallots.

Wild garlic
This delicious allium is a great harbinger of spring, breaking through earlier than the rest of the deluge of greenery with its unmistakable wallop of garlic flavour. It grows abundantly throughout season and is ideal for foraging – thriving in shady and wooded spots. I’ve found plenty of it even in London parks over the years, but you can also find it in some shops/ green grocers and food markets or order from Ocado.

The broad beans
The recipe calls for double podding the beans by removing them from their long outer pod as well as their thinner skins. This is completely optional – the skins add fibre and removing them is a little time consuming, but the skin on larger varieties can be slightly tough. The bigger reason I opt to remove them, though, is to reveal the pleasing hue of bright green inside. And popping them one by one from their casing is a peaceful kitchen task that I have always enjoyed.
You can use fresh or frozen in this recipe – either will work great. If using fresh remove the outer pod, blanche for 30 seconds in a large pan of boiling water, then drain (if not using right away I’d shock in ice cold water at this point) pierce their inner skin with your thumb and forefinger, then squeeze out the bean. If using frozen place them in a bowl covered with cold water until defrosted, pop from their skins and use directly in this recipe from there.

Why you’ll love this recipe
This recipe is a real celebration of all things spring – perfect for the warmer sunny days ahead.
It’s quick and easy – these flatbreads are instant and yeast free so don’t need any rising time.
It is delicious – the warm kick of wild garlic pairs beautifully with the cool slick of yoghurt.
It is nutritious and well balanced – packed with greens and fibre with a simple, gut healthy ingredients list.

Ingredients
Makes 4 portions
For the dough:
120g self raising flour
50g wild garlic leaves, thoroughly washed
80g Greek yoghurt
1 tbsp olive oil
Pinch salt

For the toppings:
2 shallots, finely sliced
100g broad beans, double podded (see note)
A little lemon zest
1 leaf wild garlic, washed and roughly chopped
Greek yoghurt
Crumbled feta (optional)

Looking for substitutions?
If you can’t find wild garlic replace the weight with parsley and add 1 very finely grated clove into the dough.
Switch out the shallot with white or red onion.
You could add in peas, asparagus or a mix of spring veggies in place of, or in addition to, the broad beans. You could even use edamame beans for some extra protein.
Skip making the flatbread entirely and use a shop-bought version for a super quick meal – just make sure to warm them up first and add extra wild garlic into the broad bean topping.
Swap the yoghurt for labneh, ricotta, cottage cheese or whipped feta

Recipe

1. Cook the shallots in a frying pan with a little oil over a low heat, stirring occasionally until nicely golden
2. Place the wild garlic, yoghurt and olive oil a blender and blitz until smooth, then mix together with the flour and salt until a dough is formed
3. Knead on a well floured surface for 2-3mins until it is nice and springy – incorporate a little more flour and you do so if the dough is very shaggy. Divide into 4 equal pieces and roll into balls. On a well floured surface roll the dough balls out into round shapes, as thin as you can without any danger of the dough tearing
4. Put a cast iron pan over a high heat. When hot add the flatbread. When the surface has puffed and bubbled turn, ensuring both sides are well coloured
5. Meanwhile stir the broad beans into the pan with the shallots to warm through. Add lemon zest and wild garlic to the pan and season to taste
6. Spoon yoghurt over the centre of the flatbreads, top with the broad bean mixture a good drizzle of olive oil and a crumble of feta cheese, if you like

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