Add the flour and salt to a large bowl–mix well.

Mix the yeast, sugar, olive oil with the lukewarm water and leave for a minute.

Create a hole in the middle of the flour and gradually add the liquid until you have a dough. Tip the dough onto a well floured chopping board. Knead for a few minutes until the dough is springy. The dough is quite wet, so keep adding more flour if needed.

Transfer back to the bowl and cover with a damp cloth for about a hr. The dough should have doubled in size.

Transfer back onto the floured chopping board and knead again to knock back.

Heat a griddle pan or frying pan. Divide the dough into 4, add a little more flour if needed, then roll out into flatbreads.

Add the dough to the pan and heat on each side for a few minutes until the flatbread is fluffy, a little charred and cooked through. Repeat.

Add all the tofu dressing ingredients to a large tub, mix to combine.

Slice the tofu into large cubes. Transfer to the tub, put the lid on and shake to combine.

Allow to marinate for at least 30 minutes–ideally a few .

To cook–Heat the oil in a large frying pan or wok. Fry the tofu for a few mins on each side until brown and crispy, then transfer to a plate.

Add all the ingredients to a jar and mix to combine.

Add the butter beans into your blender with the garlic, lemon juice, tahini and olive oil.

Blitz until smooth (approx 2 minutes), add a little water to loosen.

Season to taste and blitz again.

Top the flatbread with hummus, Harissa tofu, mint dip, olives, coriander and a squeeze of lime.