BEETROOT & LAMB FLATBREADS WITH TAHINI YOGHURT

SERVES 4 PREP + COOK 50 MINS + STANDING

½ cup wholemeal plain flour 1 cup plain flour

2/ cup water (approx) 3 1 tbsp rice bran oil 1 red onion, sliced thinly 200g lean lamb mince 3 cloves garlic, crushed 2 tsp ground cumin ¼ tsp chilli flakes 200g can drained beetroot wedges 250g cherry tomatoes, halved ¼ cup mint leaves ¼ cup coriander leaves

TAHINI YOGHURT

½ cup plain yoghurt 1 tbsp tahini 1 clove garlic, crushed 1 tbsp lemon juice 1 tbsp chopped coriander 1 tbsp chopped mint 1 tsp ground cumin 1 tbsp water

1 Combine sifted flours in a large bowl. Add water to mix to a soft dough. Turn out onto a lightly floured surface. Knead gently for 1 min or until smooth. Divide into four. Cover, stand for 30 mins.

2 Heat oil in a large non-stick frying pan over medium-low heat, cook onion, stirring, for 5 mins or until soft. Add mince, cook, stirring, over high heat, for 5 mins or until browned. Add garlic, cumin and chilli, cook, stirring, for 1 min or until fragrant. Season to taste.

3 Preheat oven to 220ºc. 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 one-quarter of the lamb mixture, one-quarter of the beetroot and one-quarter of the tomato. Repeat with remaining dough, lamb, beetroot and tomato to make four flatbreads. Arrange two flatbreads on two large baking trays (you may need to cut or fold the baking paper).

4 Bake for 15 mins. Swap trays halfway through cooking or until bases are browned and crisp. 5 Make tahini yoghurt. 6 Serve flatbreads drizzled with tahini yoghurt and sprinkled with mint and coriander leaves.

TAHINI YOGHURT Combine ingredients in a small bowl, season to taste.