Ingredients

Makes two generous servings:

For the flatbreads

• 100 g spelt flour (type 630)
• Pinch of salt
• 50 ml water
• 15 ml olive oil
• 1 heaped tsp black cumin

For the roasted vegetables

• 120 g green beans
• 250 g potatoes (all-purpose or waxy, relatively small)
• 4 dates (soft dates with stones, not completely dried)
• 4 vine tomatoes
• 1 red pepper (approx. 250 g)
• 2 onions (250 g)
• 2 cloves of garlic
• ½ red chilli (or according to taste)
• 3 sprigs of fresh rosemary
• 2 tsp black cumin
• 2 tsp cumin
• ½ tsp cinnamon
• 1 heaped tsp curry powder (medium hot)
• 1 tsp oregano
• Salt
• Freshly ground black pepper
• 120 ml olive oil

And the mozzarella

• 2 ‘Heumilch’ mozzarella balls from Züger Frischkäse (made with milk from grass and hay-fed cows)

How it’s done

Flatbreads

Briefly toast the black cumin in a pre-heated, non-stick
pan. Place the dry ingredients (including the black cumin) in a mixing bowl
and blend together. Then mix in the remaining ingredients and knead the mixture by hand. It should form an easily shapeable dough. If the dough is too dry,
add a little water. Put the dough to one side and leave to rest for about 15 minutes.
Split the dough into two equal halves and shape into balls. Heat a non-stick pan on the hob. My setting goes up to level 9, and I set it to 7. Sprinkle the worktop with a little flour. Roll each ball out into a flat circle with a diameter of about 14 cm . Then place the first flatbread in the pan. Turn it  over. Cook each flatbread in turn. After cooking, cover the flatbreads with a cloth to keep them soft.
 
Middle Eastern-style roasted vegetables

Pre-heat the oven to 220°C on a fan setting. Top and tail the green beans. Peel the potatoes. Destone the dates and cut into quarters. Cut the tomatoes in half.
Remove the stem and seeds from the pepper, cut into thick slices and then cut these in half. Peel the onions and roughly chop. Dice the garlic gloves.
Cut the red chilli into small rings. Remove the rosemary leaves from one of the sprigs. Roughly grind the cumin and black cumin and mix with the curry powder, cinnamon and oregano.
Place the beans, potatoes, dates, tomatoes, pepper, onions, garlic and red chilli on a baking tray or in a casserole dish. Then sprinkle the spice mix,
the rosemary leaves and remaining rosemary sprigs on top. Drizzle with 80 ml olive oil. Finally, add a few pinches of salt and pepper according to taste.
Place the vegetables on the middle shelf of the oven for about 30 minutes. After 15 minutes, use a spatula to turn the vegetables.
The vegetables should be well roasted – this will be indicated by the golden-brown colour of the potatoes. However, they shouldn’t become too soft. Remove the tray from the oven, push the vegetables to one side and add another 40 ml or so of olive oil to the tray. Mix this with the juices
from the vegetables. This will give you a little more sauce to drizzle over the mozzarella.
Season the roasted vegetables with a little more salt and freshly ground black pepper according to taste.

Finish

Divide the roasted vegetables between the plates. Add a mozzarella ball to each plate, with a few roasted vegetables on top to garnish.