Salad

We love all the colours in this bowl! Here's a Shredded Brussels Sprouts, Chickpea and Pearl Couscous Salad by @leeksandbeets ❤️ Served alongside some 5-minute rosemary flatbread 😋
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❇️ FOR THE 5 MINUTE FLAT BREAD (makes 3 medium) ⤵️
🔹1 cup flour, plus more for dusting (I used sprouted spelt)
🔹⅓ cup water
🔹1 tbsp sugar
🔹½ tbsp olive oil
🔹1 tsp baking powder
🔹½ tsp dried rosemary
🔹½ tsp sea salt
🔹1-2 tbsp oil for cooking
❇️ METHOD ⤵️
🔹In a bowl sift together the flour, sugar, baking powder, rosemary and salt.
🔹Add the water and olive oil then knead by hand until dough comes together, ~2 mins.
🔹Divide the dough into 3 equal portions. On a floured surface spread out each portion using a rolling pin.
🔹Heat up 1 tbsp oil in a skillet and once hot toss in one flatbread at a time. Cook until fluffed up and nice and golden on both sides, ~1 min per side.
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