Last week I travelled to Barcelona to attend the XI International Conference of the Mediterranean Diet.
It was a 2 days congress where speakers from several universities around the world disseminated the latest scientific evidence supporting the Mediterranean diet and its main food components as the backbone of promotion of health.
They shared with the audience evidence proving the benefits of the Mediterranean diet for health, both physical and mental, as well as in the prevention of many chronic diseases, such as cardiovascular diseases, diabetes, neurodegenerative diseases and cancer.
As soon as I have the opportunity I will write an article about this conference to share with you all the insights of the Mediterranean diet as one of the healthiest dietary patterns in the world. (Follow me on Facebook, Instagram, Pinterest and / or Twitter or subscribe to my newsletter to be updated!)
This is the reason why last week I didn’t share with you any recipe; it was quite a busy and exciting week in Barcelona!
Today I am sharing with you a delicious vegan flatbread recipe from Majorca Island “Coca de perejil”, a tasty flatbread with homemade extra virgin olive oil (EVOO) dough and topped with parsley, spinach, garlic, onion and tomatoes. This nutritious flatbread that is rich in vitamins, minerals and fiber can be served at any time of the day as part of a healthy meal.
If you try this tasty and healthy vegan Mediterranean diet recipe of Majorcan flatbread, please let me know, leave a comment and rate it. I would love to know what you come up with! Enjoy!
- 75ml (2.7 fl oz) Extra virgin olive oil (EVOO)
- 150ml (5.4 fl oz) Warm water
- 200g (1 ½ cup) Organic plain flour
- 100g (3/4 cup) Organic whole-wheat flour
- 2 Teaspoons dried yeast
- 1 Teaspoon sea salt
- 150g (3 bunches) Fresh parsley, thinly chopped
- 120g (4 oz) Fresh spinach, thinly chopped
- 1 Onion, peeled and finely chopped
- 3 Garlic cloves, peeled and thinly sliced
- 225g (1 ½ cup) Cherry tomatoes, thinly sliced
- 4 Tablespoons extra virgin olive oil
- 1 Teaspoon sea salt (or salt to taste)
- In a big bowl combine the flours, the salt and the dried yeast. Make a well in the middle and pour into it the olive oil and the warm water. With a silicon spatula bring the flour in from the sides and mix it well with the liquid. Keep mixing until it all starts to come together, and then keep on mixing with your clean hands and knead it until you have a smooth, not sticky, dough.
- Cover the bowl with a cloth and place in a warm place of the house for at least half an hour until the dough has doubled its volume.
- Remove the dough from the bowl and place it in a clean flour-dusted surface. Knead it a bit with your hands and, with the help of a rolling pin (lightly dusted in flour), extend it gradually flattening it out and place it in a baking tray.
- Have all the vegetables well washed and prepared as indicated in the ingredients description.
- In a large bowl add the thinly chopped parsley and spinach, the finely chopped onion, the thinly sliced garlic and tomatoes, the 4 tablespoons of extra virgin olive oil and salt to taste. Mix it all well and reserve for 20 minutes.
- With the help of a fine sieve squeeze out all the liquid of the fresh vegetables mix, making sure it is well drained.
- Preheat the oven to 175 degrees C (350 degrees F).
- Spread the previously drained vegetables mix evenly over the dough.
- Bake the coca at 175 degrees C (350 degrees F) in the low rack of your oven for 10 minutes - to allow the dough to be well done at the bottom - and then move the baking dish to the middle rack of the oven and continue baking for 15 more minutes or until you see that the vegetables are soft and lightly toasted and the coca crust is crunchy.
- Remove from the oven and allow it to cool to room temperature.