Homemade flatbread with roast sweet potatoes, spicy chickpeas and Tahini dressing


Another great topping for flatbreads. This one was inspired by a very yummy recipe that I found that I thought would work really well on the flatbread as a topping. I was right – it works really well!! The Tahini dressing is to die for!

For the flat bread

  • 2 Cups of Self Raising Flour
  • 1 Cup of plain, natural greek double cream yoghurt
  • 2 Tablespoons freshly squeezed lemon juice
  • Salt and pepper to season

In a large mixing bowl, mix all the ingredients together. Once a sticky dough is formed, turn out onto a floured surface and kneed until well combined. Add more flour if the dough stays too sticky. Tear dough off in ‘balls’ that are roughly 1 and a half times the size of a golf ball. Roll out and then dry fry on both sides until done. Set aside.

This makes about 5. You can double if making more.

For the topping 

Spicy chickpeas

  • 1 tin chickpeas
  • 1 teaspoon garlic powder
  • 1 teaspoon Oregano
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon tumeric
  • 1 teaspoon cumin

Roast sweet potatoes and onion 

  • 2 large orange sweet potatoes (or 1 butternut)
  • 1 red onion cut into eighths

Tahini Dressing

  • 1/4 cup Tahini
  • 2 Tbs olive oil
  • The juice of 1/2 a lemon
  • 1 Tbs Maple syrup (you can sub with honey)
  • Hot water to thin

Heat the oven to 190 c

Cut the sweet potato into small chunks and lay on a baking sheet with the onion pieces. Sprinkle with the olive oil and some salt and pepper to season.

Roast for 25 – 30 minutes until golden brown.

While the sweet potatoes are roasting, prepare the chickpeas. Drain the chickpeas and then pat dry. Mix all the seasonings together and then sprinkle over the chickpeas and mix well so that they are well coated.

Heat the olive oil in a frying pan and once hot add the seasoned chickpeas and turn the heat down to just above a medium heat. Fry them until browned and starting to crisp (about 10 – 15 minutes).

Add the sweet potato and onion mixture onto the flatbread and then top with the chickpeas and then pour the dressing over and serve immediately.

Serves 4 – 5 people


Oxtail with chickpeas


This recipe was given to me years ago by my cooking hero! It’s not the prettiest dish, but you need to take my word for it, this is a little bit of heaven on a plate!  Oxtail is amazing on a cold winter’s night served with fluffy basmati rice and some lovely veggies on the side.


2 Punnets Oxtail

2 Onions

Olive Oil

2 Bay leaves

2 oxtail stock cubes

1 lemon

1 tsp crushed garlic

1 tin tomato paste

2 tbs dried parsley

3 tbs sugar

2 tins chickpeas (drained)

Basmati rice


  1. Brown the oxtail in a little oil and set aside to drain on paper towels
  2. Add 2 finely chopped onions to the oil in the pot
  3. Add the browned oxtail
  4. Mix the stock cubes in one litre of boiling water and add to the onions and oxtail together with the bayleaves. Make sure that the meat is covered by the stock.
  5. Bring to a boil, reduce to a low heat and allow to cook and lessen for 4 – 5 hours , stirring every 20 mins
  6. Once the mixture has reduced, add the juice of 1 fresh lemon, the tomato paste, the garlic, parsley and sugar and cook for 45 mins at a gentle simmer
  7. Add the drained chickpeas and allow them to heat through in the mixture but turn the stove off.
  8. This dish is best served the day after with Basmati Rice.


Serves 4

Recipe by Rene Kairuz