Flatbreads with asparagus and pickled onion

These wholemeal spelt flatbreads are packed with herbs and served with pickled onion and barbecued asparagus - delicious!

4 as a light meal

15m

Note: + 30 mins soaking time

20m

Ingredients

  • 1 1/2 cups (195g) wholemeal spelt flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup (210g) Greek-style yoghurt
  • 1 tbs chopped chives
  • 1 tbs coarsely chopped dill
  • 200g ricotta
  • 120g fetta, crumbled
  • 2 bunches asparagus, woody ends trimmed

Pickled onion

  • 1 red onion, thinly sliced
  • 1/4 cup (60ml) red wine vinegar
  • 1 tbs caster sugar
  • 2 tsp salt

Method

STEP 1

To make the pickled onion, combine the onion, vinegar, sugar and salt in a small bowl. Set aside for 30 mins to soften. Drain well.

STEP 2 

Meanwhile, combine the flour, baking powder and salt in a large bowl. Add the yoghurt, chives and dill and stir until a soft dough forms. Divide into 4 even portions. Set aside for 15 mins to rest.

STEP 3 

While the dough is resting, place ricotta and 100g fetta in a medium bowl. Stir until well combined. Season.

STEP 4 

Heat a barbecue grill or chargrill on medium-high. Roll out 1 dough portion on a lightly floured surface to a 5mm-thick oval. Spray with olive oil spray. Cook for 1-2 mins each side or until lightly charred and cooked through. Transfer to a serving plate and cover to keep warm. Repeat with olive oil spray and remaining dough portions.

STEP 5

Cook the asparagus on the grill for 2-3 mins or until lightly charred and tender.

STEP 6 

Spoon the ricotta mixture evenly over the flatbreads. Top with asparagus and sprinkle with the remaining fetta. Top with pickled onion to serve.

Dietary information

Vegetarian
Nut-free
Egg-free
Peanut-free
Sesame-free
Soy-free
Wheat-free

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.