Parsnip and Butternut Squash with Flatbreads

Ingredients for Parsnip and Butternut Squash with Flatbreads

• 300g butternut squash, peeled and cut into rough 3/4-inch cubes

• 500g parsnips, cut into rough 3/4-inch cubes

• 45ml extra-virgin olive oil, plus extra for drizzling

• 1 teaspoon fennel seeds, ground

• 1 teaspoon cumin seeds, ground

• 1 teaspoon freshly ground black pepper

• 100g sprouted lentils (store-bought or sprouted at home)

• 100g rocket

• 60g full-fat Greek yoghurt, to serve (optional)

• 160g spelt flour, plus extra for dusting

• 80ml tepid water

• 1 matsked olivolja

• Generous pinch of salt and pepper

• 1/4 teaspoons ground coriander

Preheat the oven to 204°C.

Put the cubed butternut squash and parsnips in a baking tray, drizzle with the oil, and scatter the spices on top, tossing to thoroughly coat the vegetables in the spiced oil. Bake in the oven for 35 minutes, tossing them once halfway through and adding the sprouted lentils after 15 minutes, until the vegetables are golden.

In the meantime, make the flatbreads. Mix the flour with the water, oil, and spices in a bowl. Knead until the dough comes together and is smooth and not sticky, adding more water if necessary, then separate the dough into 4 small balls.

Dust the work surface with flour, and roll out the balls of dough using a floured rolling pin (or wine bottle) until you have breads about 8 inches in diameter.

Heat a large, dry frying pan over high heat, then cook each flatbread for 1–2 minutes on each side until lightly browned.

When the vegetables are cooked, remove the tray from the oven, and fold the rocket into the root vegetables. This will gently wilt the leaves. Build your flatbreads, drizzling with a little olive oil or yoghurt on top if you like.

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