A flatbread with COCO by Angela, courgette ribbons and tomato, and next to it a plate of crudités on a layer of fermented coconut. Put it in the middle of the table and let everyone help themselves.
Ingredients
- 300 g of natural fermented coconut
- 1 large flatbread
- 1 small courgette
- 10 cherry tomatoes
- 3 tablespoons of beetroot hummus
- 2 celery sticks
- 2 carrots
- 1 handful of green olives
- 1 tablespoon of pine nuts
- 1 tablespoon of toasted buckwheat
- Fresh dill or fennel
- Baby salad leaves
- Olive oil, salt and pepper
Method
- Toast the flatbread for 3–4 minutes in the oven or in a frying pan, until crisp on the outside.
- Slice the courgette lengthways into very thin ribbons with a peeler and dress them with oil, salt and pepper.
- Spread 150 g of COCO by Angela over the still-warm bread. Top with the courgette ribbons, the halved cherry tomatoes and teaspoonfuls of beetroot hummus.
- Finish the bread with dill, freshly ground pepper and a drizzle of oil.
- Spread the rest of the fermented coconut over a flat plate, making swirls with the back of the spoon.
- Cut the celery and carrots into sticks. Arrange them over the coconut with the olives, pine nuts, buckwheat and salad leaves.
- Drizzle with oil, season with salt and bring both to the table together.
Time: 25 minutes · Serves 4
You might also like our flatbreads with glazed cauliflower. Find COCO by Angela at your nearest shop.