These wholemeal spelt flatbreads are packed with herbs and served with pickled onion and barbecued asparagus - delicious!
Serves44, as a light meal
Cook time20 mins20 minutes
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
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.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
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.
