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
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