for 4 person

Dough

150 g	white flour
75 g	wholemeal spelt flour
¼ tsp	salt
¾ tsp	sugar
¼ cube	yeast (approx. 10 g), crumbled
1 ½ dl	water
2 tbsp	olive oil

Tempeh skewers

400 g	tempeh, in stems
12	wooden skewers (soaked in water for approx. 30 mins.)
2 tbsp	olive oil
1 tbsp	tomato puree
½ tbsp	harissa
2	garlic cloves, squeezed
¼ tsp	ground cumin
¼ tsp	salt

Cucumber dip

1	cucumber, coarsely grated
½ tsp	salt
150 g	vegan cream cheese substitute
¼ bunch	peppermint, finely chopped
1	organic lemon, use a little grated zest and 1 tbsp of juice
a little	pepper

Flatbreads

a little	white flour
1 tbsp	olive oil

How it's done

Dough

Mix the flour, salt, sugar and yeast in a bowl. Pour in the water and oil, mix, knead for approx. 5 mins. to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.

Tempeh skewers

Thread the tempeh onto the skewers. Mix the oil with all the other ingredients up to and including the salt. Coat the tempeh with the marinade, cover and marinate for approx. 30 mins.

Cucumber dip

Mix the cucumber and salt, leave to absorb in a sieve for approx. 15 mins. Mix the cream cheese, mint, lemon zest and lemon juice in a bowl. Squeeze the cucumber well, mix in, season.

Flatbreads

Divide the dough into 4 portions. On a lightly floured surface, shape into balls, flatten. Brush both sides of the flatbreads with oil.

Charcoal/gas/electric grill

With the lid down, grill the skewers over/on a medium heat (approx. 200°C) for approx. 12 mins. all over. Grill the flatbreads alongside for approx. 4 mins. on each side. Plate up the tempeh skewers with the cucumber dip, serve with the flatbreads.

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