Nothing complicated. Just good local food, cooked outside
This is Cookout Sessions. Sam Jones (@NoMeatDisco) fires up a feast of good local eats in the trusty Gozney Tread, celebrating everything the UK summer has to offer. Along the way, he’ll be catching up with familiar faces from the Passenger crew, scouting out secret swim spots, foraging for the freshest ingredients, and linking up with local knowledge-holders.
We hope this sparks something in you—to get outside, gather together and cook up some epic meals for your fellow roamers. Nothing complicated. Just good local food, cooked outside.
Episode 1 sees coffee mishaps, a dog named Bingo, and Rich on tea duties set to a redwood background. Is it nettle tea or chicken stock? Don’t ask…
Episode 1: Harissa & Burnt Lemon Flatbread Recipe
Sam cooks us up a mouthwatering dish featuring his harissa and burnt lemon flatbread recipe, fired to perfection in the Gozney Tread.
Scroll down for the full recipe and instructions, outdoor cookout optional but highly encouraged...
Harissa & Burnt Lemon Flatbreads
15 minutes
20 minutes
4
Starters & Sharers
Ingredients
For the flatbreads:
- ¾ cup plain Greek yogurt - Sam used zero fat
- 1 cup self raising flour (or plain all purpose flour)
- 1 tsp baking powder (only add if using all purpose flour)
- Pinch of salt
- Olive oil spray for cooking
For the toppings:
- 2 tbsp harissa paste
- 1 lemon, halved and charred in the oven
- 200g chickpeas (drained)
- 2 tbsp olive oil
- 2 tbsp tahini
- 1 garlic clove (grated)
- Handful of fresh herbs (mint, parsley)
- Salt & pepper
Cooking Instructions
For the flatbreads:
In a large bowl, add the flour and stir through a pinch of salt. *If using plain all purpose flour, also add in the baking powder.
Add the yogurt and stir together with a wooden spoon. Then, using one hand, mix together in the bowl until it forms one rough ball.
Transfer dough to a clean, lightly floured surface. Knead with your hands for 3-5 minutes until you achieve a smooth ball. *If it's too sticky or wet, sprinkle lightly with flour as needed.
Allow the dough to rest for 10 minutes.
Cut the dough into 4 equal pieces and roll them into balls.
Dust the table with flour, using a rolling pin, flatten the dough to create a flat circle shape, approx 16-18cm/6-7inches. *Remember to keep sprinkling flour on the dough and flip it upside down whilst rolling it flat.
Continue this step with the remaining dough balls.
If not using a Gozney Tread oven... heat a pan over medium-high heat and add a few sprays of olive oil spray (or lightly brush with oil). Add one dough portion and cook for 2-3 minutes until you start to see some bubbles appear.
Lift one of the corners, and once golden brown, gently flip using a spatula. Cook the second side for 1-2 minutes. Once it puffs up and turns golden, it's ready!
Transfer the flatbread to a plate and continue the above step for the remaining pieces. To keep them warm, cover with a clean kitchen towel or aluminium foil.
For the lemon and chickpeas:
Toss chickpeas with olive oil, salt, and pepper. Roast in a cast-iron pan in the pizza oven until crisp (about 8 mins).
Place lemon halves face down on the hot stone or a dry pan and char until caramelized (4-5 mins).
Assembling the flatbreads:
Mix tahini with grated garlic, juice from the charred lemon, and a splash of water for a creamy drizzle.
- Brush flatbreads with harissa, scatter chickpeas, drizzle tahini sauce, and finish with herbs. Serve warm and enjoy!
Video: Harissa & Burnt Lemon Flatbreads Recipe
Loved this flatbread recipe? Follow Sam on Instagram at @NoMeatDisco for more vegan recipes, good tunes, and run club fun.
