Lamb flatbreads with red onion pickle and tzatziki
SERVES 4 PREP + COOK TIME 25 MINUTES
1 small (100g) red onion 1 (460g) garlic-flavoured Turkish bread 400g merguez sausages 2 tablespoons pomegranate molasses or balsamic glaze 1/3 cup (95g) tzatziki
1 tablespoon white wine vinegar 1 teaspoon sea salt flakes pepper 1 Preheat grill (broil) to high; position the shelf to sit at the top-third of the oven. 2 Using a mandoline or V-slicer, thinly slice onion into rings. Place onion in a small bowl with vinegar and salt; gently massage to soften. Cover; stand for 10 minutes for onion to pickle. 3 Meanwhile, place bread on a large oven tray lined with baking paper; using a fork, prick bread all over. 4 Squeeze sausage meat from casings into a small bowl. Using your hands, spread a thin layer of the sausage meat onto bread. Drizzle with 1 tablespoon pomegranate molasses. Place under the grill for 8 minutes, or until meat is cooked through and golden. 5 Serve flatbread cut into thick slices topped with onion pickle, tzatziki and remaining pomegranate molasses. Season with freshly ground black pepper. Not suitable to freeze or microwave.
Before serving, top with pomegranate seeds or 1/4 cup fresh mint. Serve with green salad or topped with rocket.