1

Preheat oven to 200°C.

2

To make hummus, drain chickpeas, reserving the liquid. Set aside ⅓ cup (60g) chickpeas. Process remaining chickpeas in a food processor with garlic, lemon juice, tahini and a good splash of the reserved chickpea liquid until smooth and creamy. Transfer to a bowl. Season with salt and pepper. To make garlic yogurt sauce, mix yoghurt, garlic, lemon juice and mint in a small bowl until combined. Season with salt and pepper. Cover and refrigerate hummus and sauce.

3

Place fennel, eggplant, carrots and harissa paste in a large roasting tin. Sprinkle with cumin and sumac and drizzle with olive oil. Season with salt and pepper and toss well. Bake for 20 minutes. Remove from oven. Stir through reserved chickpeas. Bake for a further 10 minutes or until vegetables are tender.

4

Meanwhile, make the flatbreads. Place flour in a large bowl and season with salt and pepper. Stir in yoghurt and harissa paste with a flat-blade knife to form a dough. Knead dough on a lightly floured surface for 2 minutes or until smooth, then divide into 2 equal portions. Roll out each portion into a 20cm round.

5

Heat a medium non-stick frying pan over high heat. Cook the flatbreads, one at a time, for about 2 minutes on each side or until evenly browned and cooked through. To serve, spread warm flatbreads with hummus, top with harissa vegetable mix, feta, garlic yoghurt sauce and watercress.