This is a recipe that neither myself, Hauke or Kat can take any credit for at all.
If you haven’t seen them yet, do make sure you check them out if easy meals is your thing.
Normally this recipe would be in Lunch in Six, but as it has too many ingredients we needed to find a new home for it. And that home dear reader, is right here on the blog.
The rest of the criteria fits well – it’s quick, creative and easy – as well as very tasty indeed. It also packs a solid nutritional punch, which is always a positive.
You may or may not be wondering about the name, so I’ll just assume it’s the former and tell you about it anyway 😉
Jansen first tried this dish (or something very similar) when he was visiting Berlin.
He loved the ingredient combos but felt it could be improved overall. Intrigued, and never one to shy from a chef’s challenge, Jansen decided to take it to the next level.
Returning to his own town of Fulda, and with a few successful changes, he cooked it up to test on his brother and family. It was very well-received, and the Fabulous Fulda was born.
What’s on a Fulda, anyway?
Jansen tends towards naan bread (an Indian-style flatbread) as the basis for his Fabulous Fulda, but you can use just about any thick, soft bread that you can get your hands on.
After that comes a base of sliced beetroot and tomato mixed with spring onions and feta cheese. Add some hummus, herbs and a simple but refreshing side dip and you’ve got one really tasty lunch!
Sunflower seeds can also be added to the top for some crunch (as well as vitamin E and many other nutrients!).
You can also add some dukkah for an extra burst of flavour if you happen to have some. It only takes a couple of minutes to make.
This is a quick lunch idea that offers up something totally different to the standard fare. If you’ve been looking to improve your lunch life easily, then the Fabulous Fulda is the right way to do it.
Don’t forget to check out Lunch In Six, too!
- 4 small naan breads (or similar breads)
- 2 beetroot (pre-cooked)
- 4 tbsp hummus
- ½ cup feta cheese (about 100g)
- 2 spring onions
- 4 radishes
- 1 large tomato
- 2 tbsp sunflower seeds
- 2 tbsp basil, fresh
For the dip:
- 1 cup natural yogurt (250ml) (dairy or soy)
- ½ cucumber
- 1 handful basil, fresh (or parsley or cilantro)
- salt and pepper to taste
- Preheat the oven to 175°C/350°F.
- Thinly slice the beetroot, spring onions, radish and dice the tomatoes.
- Spread the hummus on the naan.
- Layer everything else on top, starting with the beetroot.
- Just make sure the feta or nuts are the last thing you put on.
- Put the naan on a baking tray, then into the oven for about 9 minutes.
- Add some chopped fresh basil leaves at the end.
For the dip:
- Slice the cucumber really thinly, chop the herbs and mix everything in a bowl together with the yogurt and season it with salt and pepper.
- If you still have some dukkah laying around the kitchen, USE IT 😀