Pasta with Creamy Harissa

Ingredients

• 75g green beans chopped
• 175g mushrooms sliced
• 1 tbsp olive oil
• Pinch sea salt

• 1 can black beans drained
• 3 corn on the cob Or 250g canned sweetcorn drained
• Big bunch coriander chopped
• Big bunch mint chopped
• 2 tbsp extra virgin olive oil
• 3 apple cider vinegar
• Pinch sea salt flakes
• 3 tbsp pumpkin seeds
• Pinch chilli flakes

• 1 tbsp harissa paste
• 2 tbsp plant based yogurt 
• 2 tbsp lemon juice 
• Pinch sea salt flakes

• 150g white spelt flour
• Pinch sea salt flakes
• 1 tsp baking powder
• 1 tbsp olive oil
• Approx 85ml water

Directions

1. In a large pan, bring lightly salted water to a boil.
2. Remove the husk and the silk from each ear of corn and chop off the end.
3. Add to the pan, submerge and boil for 7-8 minutes or until just tender.
4. Remove from the pan and when cool enough – pat dry. 
5. Carefully remove the kernels by cutting along the length.

To cook the veg

1. Firstly add the olive oil to a frying pan and fry the mushrooms and green beans for 4-5.
2. Season with a pinch of salt and turn off the heat.

To make the salad

1. Add all the ingredients to a large bowl and toss to combine. 
2. Add in the sweet corn and cooked veg.

To make the dressing

1. Add all the ingredients to a jar and stir to combine. 
2. To cook the flatbread;

To make the flatbread

1. In a large bowl, add the flour, baking powder and salt. Stir to combine. 
2. Now add the wet ingredients, mix thoroughly to combine and then transfer to a floured board.
3. Knead for a few minutes until you get a rough but springy dough.
4. Pop it back in the bowl for 15 minutes.

To cook

1. Heat a large griddle pan or frying pan to medium. 
2. Divide the dough into four, then roll out the first flatbread.
3. Pop it on the griddle pan and allow to cook and char a little on that side then flip to cook to on the other side. 
4. Repeat.
5. Keep the flatbreads warm on a plate covered with a clean cloth.

To serve

1. Top the flatbreads with the hummus, salad and Harissa dressing.