This is really quick and works as a light lunch or as part of a bigger mezze feast. The breads must be eaten hot, straight from the pan, to avoid them drying out and going too crispy

Serves 2

Ingredients
1 tablespoon olive oil
1 small head cauliflower – broken into bite-sized pieces
2 tablespoons lime juice
1 tablespoon harissa paste
12-15 pieces of sun dried tomatoes in oil (I used Belazu smokey flavoured semi dried tomatoes)
4 shallots – roughly chopped
2 tablespoons tahini
Small handful of mint leaves – roughly chopped
Crispy onions

for the sourdough flatbread
200g bread flour
120g water
50g sourdough starter

Method
Pour the oil into a frying pan over a high heat. When hot, tip in the cauliflower and fry until charred, stirring gently from time to time

Meanwhile, mix the lime juice and harissa in a small bowl and add approx 150ml water. Mix well

Once the cauliflower is has some colour on all sides, reduce the heat to low/medium add the harissa mix and shallots and stir so the cauliflower is coated with the harissa

Add the tomatoes, mix again, then transfer the pan under a hot grill

To make the flatbreads, mix the ingredients into a dough, then knead for 8-10 minutes until you have a nice, smooth, slightly sticky dough. If you haven’t got sourdough starter, just leave out and add 2 tablespoons olive oil instead

Divide the dough into four equal pieces, roll each into a call, then roll out into rounds, approx 1-2mm thick

Heat a frying pan over a high heat, then place one of the rolled out breads directly onto the pan. Cook for 2-3 minutes before turning and repeat on the other side. The bread will develop charred black spots and you may see some bubbles forming

Remove from the pan and repeat with the remaining three breads

Remove the cauliflower frmo under the grill, drizzle over the tahini and finish with the chopped mint and a scattering of crispy onions

Serve hot or at room temperature with the warm flatbreads and yogurt