Skillet Flatbread with three tasty dips

Serves 4 people

Skillet flatbread:

200g white/rye/wholemeal flour, plus extra for dusting

1/2 tsp black pepper

1/2 tsp salt 60ml olive or rapeseed oil

water

Soft cheese dip:

200ml soft cheese - e.g ricotta, mato or similar

2 tbsp toasted pumpkin seeds

1/2 white onion, finely diced

1 small bunch chives, finely diced

large handful rocket, chopped roughly

Muhamarra:

2 red peppers, stem and seeds removed

50g walnuts - can be replaced with sunflower or pumpkin seeds

1 tsp maple syrup or golden syrup

2 tsp balsamic vinegar

1 tbsp olive oil

1/2 tsp salt

1/2 cup pomegranate seeds - for decoration

Guasacaca:

2 ripe avocados, peeled and stoned

2 spring onions, root removed

1 large bunch fresh parsley leaves

1 large bunch fresh coriander leaves

3 padrón peppers, 1 jalapeño, or 1 green chili, stems removed

1/3 cup red wine vinegar

2 tsp salt

1/2 - 1 cup olive oil

Bread

How to: Pack all your dips, and your LunchKit into a bag for transport. At your chosen location, make the Skillet bread: Pour 200g flour into a StackBowl. Add the salt, pepper and oil and mix until the mixture resembles breadcrumbs. Add a little water at a time, mixing until the flour starts to clump together. Dust a little flour on a Chopping board and tip the dough out. Knead well for 3-4 minutes until you have a smooth dough. Heat a dry pan to medium/hot or use Grandpa’s FireGrill, (put some oil on the gridiron/bread before grilling). Break off a golf ball sized piece of dough, Flatten with your palms, dusting with additional flour as needed, until you have a thin disk. Cook for 2-3 minutes each side on the pan. Serve warm in StackPlate with the dips.

Soft cheese dip

How to: Day before: In a bowl, mix all the ingredients together. Store in your SnapBox Oval - in the fridge until needed.

Muhamarra

How to: Day before: Blend all the ingredients together until smooth. Store in your SnapBox Oval - in the fridge until needed. Store pomegranate seeds in your SnapBox Original.

Guasacaca

How to: Day before: Blend all the ingredients except the olive oil together until smooth. Add the olive oil slowly until you have the desired consistency. Store in your SnapBox Oval - in the fridge until needed.