BEET­ROOT & LAMB FLAT BREADS WITH TAHINI YO­GHURT

Woman’s Day (Australia) - - Food To Love -

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.

16.6g To­tal fat 4g Sat fat 1968 kj (470 cals) 51g Carbs 23.3g Pro­tein 9.9g Fi­bre 223mg Sodium Medium GI

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