SIMPLE OLIVE AND RICOTTA BARBECUE BREAD
Preparation time 5 mins Cooking time 20 mins Serves 4
1 cup black olive tapenade 1 cup ricotta
1 bunch dill, finely chopped 2 free-range eggs
2 Tbsp extra virgin olive oil 1 tsp ground white pepper 1 tsp fine salt
Finely grated zest of 2 lemons 2 cups self-raising flour, sifted
STEP 1 Preheat barbecue flat plate to moderate. Combine tapenade, ricotta, dill, eggs, oil, pepper, salt and lemon zest in a large bowl, then mix until very smooth. Add flour, then stir thoroughly until a rough dough forms.
STEP 2 Divide dough into 4 pieces, and flatten into oval shapes. Put on a nonstick barbecue liner on the flat plate and cook for 8 minutes each side, until golden, crisp and firm to touch. Serve.