Instructions

1.Heat oven to 400º F. Line a baking sheet with parchment paper.

2.Place halved tomatoes on baking sheet. Lightly coat with grapeseed oil, sprinkle with sea salt and dried oregano. Place in oven and roast for 40-45 minutes. Meanwhile, in a large pot, heat grapeseed oil over medium heat. Add the onions and shallots, and sauté for about 5 minutes until onions have browned.

3.Add the fresh thyme, coriander then stir in the roasted tomatoes, harissa, water and coconut milk. Stir to combine and bring to a near boil.

4.Turn off burner and transfer the soup to a blender and puree for about 30-45 seconds or until smooth.

5.Pour soup back into the pot, set over medium heat.

6. Stir in the chopped cilantro and bring to taste with sea salt. Heat for another 5 minutes.

1. For the flatbread, sift spelt flour, cilantro leaves and sea salt together.
2. Make a well in the center of the bowl and slowly pour in water, in small increments to create a smooth dough.
3. Roll into a ball, coat with grape seed oil and let sit covered for 15-30 minutes.
4. When ready, break apart into 4 balls. Lightly flour dough and flatten with a rolling pin.
5. Heat a small skillet over medium heat. Add flattened dough and let cook until lightly browned. Flip and let other side cook.
6. Remove from heat, brush with grape seed oil. Repeat for remaining dough.