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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.
Prep time15 mins15 minutes, + 30 mins soaking time
as a light meal
+ 30 mins soaking time
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
Description
These wholemeal spelt flatbreads are packed with herbs and served with pickled onion and barbecued asparagus - delicious!
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.
