Recipe

Asparagus Flatbread

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Asparagus Flatbread

Homemade flatbread topped with grilled asparagus, chillies, fresh herbs and Fairview feta.




Ingredients to serve 2

  • 1 cup x self-raising flour
  • 125ml x yoghurt
  • ½ tbsp x water (if needed for the dough)
  • 120g x asparagus – cut off ends
  • 2 x radishes – slice finely
  • 1 x chillies – de-seed and slice finely
  • 5g x fresh mint – chop coarsely
  • 5g x fresh parsley – chop coarsely
  • 20g x watercress
  • 100g x feta – break into pieces
  • 1 tbsp x lemon juice
  • 3 tbsp x olive oil (from your pantry)
  • salt and pepper (from your pantry)

Ingredients to serve 4

  • 2 cups x self-raising flour
  • 250ml x yoghurt
  • 1 tbsp x water (if needed for the dough)
  • 240g x asparagus – cut off ends
  • 4 x radishes – slice finely
  • 2 x chillies – de-seed and slice finely
  • 10g x fresh mint – chop coarsely
  • 10g x fresh parsley – chop coarsely
  • 40g x watercress
  • 200g x feta – break into pieces
  • 2 tbsp x lemon juice
  • 6 tbsp x olive oil (from your pantry)
  • salt and pepper (from your pantry)

Method

Step 1

Preparation: Prepare all ingredients as indicated above. Halve the lemon and juice.

Step 2

Asparagus mixture: Place a griddle/frying pan on medium to high heat. Dry fry the asparagus for 2 minutes, turning frequently, until slightly browned. In a large bowl, add the following ingredients: asparagus, radish, chillies, mint, parsley, lemon juice and olive oil (see quantities above) and toss to coat. Season to taste with salt and pepper. Set aside.

Step 3

Flatbread: Place the self-raising flour and yoghurt in a large mixing bowl. Mix well until the dough starts to form (use your hands or a wooden spoon). If it’s a bit dry add a little water (see quantity above). When the dough is holding together nicely, dump it out onto a lightly floured kitchen counter. Knead it just a little bit. Divide into pieces (one for each serving). Maintaining a light dusting of flour on the kitchen counter and using a rolling pin (or bottle of wine), roll out each piece just under 1cm thick and about 20cm in diameter. Place a non-stick griddle/frying pan on high heat. Let it get quite hot. Dry fry each flatbread for 2 minutes on each side. Remove and set aside.

Step 4

Assemble and serve: Put each flatbread on a plate. Top with asparagus mixture, watercress and feta pieces. Season (if needed) with a few twists of salt and pepper.