Nutritional analysis is an estimate only and uses Coles branded products where possible. It excludes 'to serve' and 'serve with' suggestions. Check ingredient labels to ensure they meet your specific dietary needs and consult a health professional before changing your diet. See dietary information for more details. Percentage daily intake information is calculated based on an average adult energy intake of 8700kJs.
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.
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.
