Lamb flat­breads with red onion pickle and tzatziki


Australian Women’s Weekly NZ - - EASY DINNERS -


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.

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