Lamb flatbreads with red onion pickle and tzatziki
SERVES 4 PREP + COOK TIME 25 MINUTES
FIVE INGREDIENTS
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
STAPLES
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.