Beetroot and Lamb Flatbreads with Tahini Yoghurt
2 - Lunch, Main
Ingredients
2 teaspoon rice bran oil
1 small red onion (100g), sliced thinly
100 gram lean minced (ground) lamb
3 clove garlic, crushed
2 teaspoon ground cumin
1/4 teaspoon chilli flakes
100 gram canned drained beetroot wedges
125 gram cherry tomatoes, halved
2 tablespoon each fresh mint and coriander (cilantro) leaves
Flatbread dough
1/4 cup (40g) wholemeal plain (all-purpose) flour
1/3 cup (75g) plain (all-purpose) flour
1/3 cup (80ml) water, approximately
Tahini yoghurt
1/4 cup (70g) no-fat plain yoghurt
2 teaspoon tahini (sesame seed paste)
1 clove garlic, crushed
2 teaspoon lemon juice
2 teaspoon coarsely chopped fresh coriander (cilantro)
2 teaspoon coarsely chopped fresh mint
1/2 teaspoon ground cumin
2 teaspoon water
Directions
1 To make flatbread dough, combine sifted flours in a large bowl. Add enough of the water to mix to a soft dough. Turn out onto a lightly floured surface. Knead gently for 1 minute or until smooth. Divide dough into two portions. Cover, stand for 30 minutes.
2 Heat oil in a large non-stick frying pan over medium-low heat; cook onion, stirring, for 5 minutes or until soft. Add mince; cook, stirring, over high heat, for 5 minutes or until browned. Add garlic, cumin and chilli; cook, stirring, for 1 minute or until fragrant. Season with pepper to taste.
3 Preheat oven to 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 flatbreads.
4 Bake for 15 minutes, swapping trays halfway through cooking time, or until bases are browned and crisp.
5 Meanwhile, make tahini yoghurt, combine ingredients in a small bowl; season with pepper.
6 Drizzle flatbreads with tahini yoghurt; sprinkle with mint and coriander leaves, to serve.