Marinated White Bean Salad with Homemade Avocado Flatbread
1 can white beans
1 shallot, thinly sliced
1/2 roasted pepper, chopped
roughly 6 sundried tomatoes, chopped
1/4 cup fresh herbs – parsley, mint, basil, chives
3 tbls olive oil
1 tbls white or red wine vinegar
good squeeze of lemon
1/8 tsp pepper flakes
salt and pepper to taste
Toss together all the ingredients. Serve with warm flatbreads and olives. Stores in the refrigerator for up to one week.
1/3 cup avocado
1/4 tsp salt
1/4 cup arrowroot powder
1/2 cup gluten free flour (I used Nulife gluten free mix)
1 tsp olive oil
~water as needed
Mix ingredients together to a ball, lightly knead together. Cut into 8 balls, pat out to a flat bread / tortilla shape.
Place on a hot griddle until golden brown on one side. Flip over and brown on the other side. Eat while warm.
Perfect for an afternoon tea or happy hour