Prepare the houmous by blending chickpeas, lemon juice, yoghurt, peanut butter, and olive oil in a blender until smooth. Season with salt and let rest for 10 minutes.

Mix self-raising flour and baby spinach in a bowl, then gradually add water until a soft dough forms. Knead for 2 minutes, then divide and shape into balls.

Roll each dough ball into thin circles using a rolling pin, dusting with flour to prevent sticking.

Cook the flatbreads in a preheated skillet for 2-3 minutes on each side until golden and puffy. Keep warm covered with a towel.

Make the slaw by mixing grated carrots and apple with feta and olive oil in a large bowl.

Serve houmous with flatbreads and top with carrot and apple slaw.