Prep time: 20 minutes

Cook time: 20 minutes

Serves: 4

What you need:

Spiced yogurt

  • 250g of low lactose plain yoghurt 

  • 1 small garlic clove, finely grated on a micro-plane 

  • freshly ground black pepper

  • juice of  ½ lemon

  • 2Tbsp extra virgin olive oil

  • 1/2tsp of ground cumin



  • 150g Jicima, peeled and diced 

  • 3-4 radishes, sliced and finely julienned

  • 6Tbsp of roughly chopped parsley and mint or any other herbs 


Salad dressing

  • ½tsp of Harrissa powder 

  • 2Tbsp extra virgin olive oil

  • 2Tbsp apple cider vinegar

  • juice of ½ lemon 

  • Salt flakes

  • Freshly ground black pepper



  • 315ml water

  • ½ cup white Sorghum flour

  • ½ cup ivory teff flour

  • ¼ cup brown rice flour

  • 2Tbp hemp protein powder

  • ¼tsp Celtic sea salt

  • Extra sorghum flour for the bench

  • 16 Yumis zucchini and lentil bites 

  • harissa powder to sprinkle 

  • lemon to serve


Step 1: To spice the yoghurt add the garlic, lemon juice, salt and cumin. Stir and set aside for the flavours to meld.  

Step 2: To make the salad, julienne Jacima. Finely slice the cucumber and radish. Roughly chop the parsley and combine in a bowl. Set aside. 

Step 3: To make the dressingcombine the apple cider vinegar, harrisa, oil, salt and pepper in a bowl. Taste, balance and set aside and dress the salad just before serving.

Step 4: To make the flatbreadsplace the water in a medium saucepan over high heat and bring to the boil. 

Step 5: Reduce heat to low and follow in with the combined flours and salt and beat vigorously with a wooden spoon over a low heat. This is a bit of an arm workout. Work the paste until it forms a ball. A skin should form on the bottom of the saucepan. 

Step 6: Cook and shake the dough for a further 2 minutes then remove and place in a bowl to rest until it is cool enough to handle. Using your hands roll golf ball sized piece of dough between your hands. Keep rolling the ball till the dough becomes warm and slightly sticky.

Step 7: Gently press the small dough into a flat circle between 2 pieces of baking paper. You are after a fairly thin and round disk of dough around 12-15cm.

Step 8: Heat a heavy frypan or flat plate on the barbecue over high heat. 

Step 9:  Using a wide spatula place the flatbread in the dry hot pan. After 2-3 minutes carefully flip over and cook for another 2-3 minutes. 

Step 10: Place the zucchini bites in a tray or microwave dish. Drizzle over a touch of extra virgin olive oil and a sprinkle of ground harissa. Heat in the oven or microwave. 

Step 11: To serve take a pile of flatbreads, warm zucchini and lentil bites, yoghurt, and the dressed salad to the table. Assemble by taking a flatbread, spoon a good dollop of yoghurt followed by the bites. Top with salad and a squeeze of lemon.



This dish is all about feeding the micro-biome. The salad is quick, raw and full of great fibre. It`s about resistant starches, a type of fibre that is a powerful prebiotic. 

Jicama is often found in Asian fresh food shops