Mini Garden Flatbreads

method:

• Preheat the oven to 250C/Gas 10. If your oven doesn’t go this hot, get it as hot as you can.
• Put the frozen peas into a bowl and cover with hot water from a kettle, then leave to one side to thaw.
• Put the flour, baking powder and a pinch of salt into a mixing bowl. Give the ingredients a stir, then mix in the vegan yoghurt. Dust a work surface with flour, then scoop out the dough and gently knead for a minute or so to form a ball. Slice the dough into four evenly sized pieces and roll out each piece into an oval flatbread shape about 13cm in length and roughly 2–3mm thick. Transfer the flatbreads to a large baking tray.
• Mix the za’atar, two teaspoons of olive oil, and pinches of salt and pepper in a small bowl. Evenly drizzle the za’atar-infused oil over the flatbreads, using your fingers to spread it. Bake in the oven for 6–8 minutes, or until golden-brown.
• Drain the peas, then use a potato masher or a fork to roughly mash them until mostly broken down. Roughly chop the mint leaves and add them to the mashed peas, along with the juice from the lemon, and pinches of salt and pepper. Stir to combine, then, when the flatbreads are out of the oven, spoon the minty pea mixture over them.
• Slice the artichokes into 1cm-thick pieces and thinly slice the radishes. Top the flatbreads with the artichokes, radishes and salad cress, along with an extra pinch of pepper and half a dozen or so mint leaves.