BEETROOT & LAMB FLAT BREADS WITH TAHINI YOGHURT
SERVES 2 PREP 25 MINS + RESTING COOK 25 MINS ¼ cup wholemeal plain flour ½ cup plain flour
⅓ cup water 2 tsp rice-bran oil 1 red onion, thinly sliced 100g lean minced lamb 3 garlic cloves, crushed 2 tsp ground cumin ¼ tsp chilli flakes 100g canned drained beetroot wedges 125g cherry tomatoes, halved 2 tbsp each mint and coriander leaves
TAHINI YOGHURT
¼ cup no-fat plain yoghurt 2 tsp tahini 1 garlic clove, crushed 2 tsp lemon juice 2 tsp chopped coriander 2 tsp chopped mint ½ tsp ground cumin 2 tsp water
1 Combine sifted flours in a bowl. Add enough of the water to mix to a soft dough. Turn out onto a lightly floured surface. Knead gently for 1 min or until smooth. Divide dough into two. Cover, stand 30 mins (see tip).
2 Heat oil in a large non-stick frying pan over medium-low heat and cook onion, stirring, for 5 mins or until soft. Add mince and cook, stirring, over high heat for 5 mins or until browned. Add garlic, cumin and chilli and cook, stirring, for 1 min or until fragrant. Season with pepper to taste.
3 Preheat oven to very hot, 220°C. Roll one piece of dough between two pieces of baking paper to make a 30cm oval. Discard top sheet of paper. Transfer bottom sheet of baking paper and dough onto a large baking tray. Top with half the lamb mixture, half the beetroot and half the tomato. Repeat with remaining dough, lamb, beetroot and tomato to make two flat breads.
4 Bake 15 mins, swapping trays halfway through cooking time, or until bases are browned and crisp.
5 TAHINI YOGHURT Combine ingredients in a small bowl and season with pepper.
6 Drizzle flat breads with tahini yoghurt and sprinkle with mint and coriander leaves to serve.