Happy May! It’s cold and cloudy here in the UK, but this isn’t stopping me from entering full on summer mode. A girl can pretend right? I’ve been working hard to develop some more savoury recipes for you guys, as I realise I have about a million sweet recipes and I do eat more than just parfaits and unicorn food.
This recipe was so much fun to put together. I started with the flatbreads and then worked my way up from there. I wanted to create something that was simple to prepare, but packed a real flavour punch. Flatbreads are my weakness. Although I don’t have traditional bread very often as it can leave me feeling bloated, I adore flatbreads for their versatility and lightness. They’re also ridiculously easy to make. Perfect for wrapping up fillings, or soaking up daals and curries. I also enjoyed just eating these on their own, all for the purpose of recipe testing of course.
The pickles really lift this dish and provide a perfect tangy twist against the creamy avocado and herby flatbread. I love vinegar, so have no idea why I don’t pickle more often. Pickles are not only a great way of preserving food, but they are really good for you. Pickling raw veg in vinegar helps to regulate blood sugar and means you are preserving the antioxidants and nutrients that may have been killed off during cooking. There’s a whole heap of information to suggest that drinking pickle juice is really beneficial too, although I’m not sure I’m ready to glug down a glass just yet!
I filled these with avocado, fresh salad and my smoky beet humous, which you can find here.
This recipe is one of my favourites, so I’d love to know if you try it! Please leave me a comment below, or tag me on Instagram using @bos.kitchen.
Thank you for stopping by and happy pickling!
- 2 small red onions
- Bunch of rainbow chard, stalks only
- 1 cup of white wine vinegar
- 1 tsp sea salt
- Pinch of sugar
- 1 tsp of whole spices of choice (I used 2 star anise, ½ tsp chili seeds and 2 cloves)
- 175ml tepid water
- 7g sachet fast action yeast
- 1 tsp rice malt syrup/agave
- ½ tsp sea salt
- 200g plain all purpose flour
- 50g rye flour
- 2 tbsp mixed dried herbs (or sub 4 tbsp fresh herbs)
- 2-4 tbsp coconut/avocado oil
- Prepare your pink pickles by finely slicing the red onion as thinly as possible and rainbow chard into ½ inch pieces. Put both into separate clean sterilised jars (or mix together in one if you like).
- Add vinegar, salt, sugar and spices in a small jug and pour over the onion and chard. Ensure the veg is fully covered. Set aside.
- Prepare flatbreads by mixing water, yeast and rice malt syrup in a small bowl with a fork. Leave for a few minutes to get frothy.
- To a medium sized mixing bowl, add flours, salt and mixed herbs. Mix well and add in the liquid. Knead for at least five minutes until smooth and springy. Cover and leave in a warm place for 30 minutes.
- Separate dough into 6 pieces and knead each piece for a few seconds, before shaping into a ball.
- Heat a skillet or heavy bottomed pan to a medium/high temperature and brush the pan with a thin layer of oil.
- Roll out into circles on a floured surface and cook one by one in your oiled pan. Reapply a thin layer of oil before cooking the next one.
- Serve immediately with pink pickles, avocado, fresh salad and my beet humous (link above).