Mushroom & Kale on Flatbreads

To make the flatbreads.

1. Put the flour and ¼ tsp of salt into a mixing bowl. Add the water and Benecol Original No Added Sugar Yogurt Drink, mixing to make a soft, slightly sticky dough, working it together with your fingers.
2. Knead for a couple of seconds and then place the dough back into the bowl. Cover and leave to rest for 30 minutes or up to an hour.
3. Once the dough is rested, preheat a pan ready to cook the bread. Meanwhile, divide the dough into two equal pieces, form each piece into a ball then roll out to the size of your pan, approximately 20cm. Lightly dust the surface with some flour if needed.
4. Carefully place one flatbread into the preheated pan and cook until it puffs up and is flecked with brown spots. Turn over and cook on the other side. Repeat with the other flatbread.

To make the Mushroom & Kale Topping.

1. In a frying pan, melt 1tbsp Benecol Buttery Taste Dairy Spread and add the diced shallots, then fry for 2 minutes until lightly coloured. Next, add the wild mushrooms and cook until they are soft and lightly coloured, then add the cavolo nero and cook until beginning to wilt. Increase the heat and pour in the cider vinegar then, once reduced, add the thyme leaves and garlic and cook for 2 minutes further, until soft and fragrant. Finally, stir in 1 tbsp Benecol Buttery Taste Dairy Spread and tarragon leaves through and season to taste.
2. Arrange the mushroom mix on warm flatbreads and finish with a drizzle of the remaining 1 tbsp of melted Benecol Buttery Taste Dairy Spread.