Yes the ingredients list is long but you won’t regret it. The flatbreads are wonderfully light and fluffy and the other components are quick and easy to put together resulting in a colourful, summery meal that will please even the fussiest of eaters.
FLATBREADS
2 ¼ cups flour
2 teaspoons sea salt
1 ¼ teaspoons sugar
1 ¼ teaspoons yeast
100 ml warm water
¼ cup olive oil
¼ cup yoghurt
HUMMUS
1 x tin chickpeas, rinsed and drained
1 clove garlic
¼ teaspoon ground cumin
1 tablespoon olive oil
½ teaspoon sea salt
5-6 tablespoons water
GARLIC YOGHURT
1 cup Greek Yoghurt
1 clove garlic, minced
1 tablespoon lemon juice
½ teaspoon sea salt
TO SERVE
1 red onion, halved, finely sliced
3 tablespoons red wine vinegar
2 x packets Green Meadows Angus Beef Meatballs
½ rounded teaspoon ground cumin
1 teaspoon ground coriander
1 cucumber, thinly sliced
1 x punnet cherry tomatoes
Feta cheese, crumbled
Lemon wedges
Mint leaves
Parsley
FLATBREADS
Put the flour and the salt into a large bowl and mix to combine. Put the sugar, yeast and warm water into a small jug, mix, then leave for 2-3 minutes or until it foams up. Pour this mixture into the flour along with the olive oil and the yoghurt. Mix well then turn out onto a clean work-surface and knead for 10 minutes until smooth. Put into a bowl greased with olive oil, cover then leave to rise in a warm place until doubled in size. This will take an hour or two depending on how hot it is.
Divide the dough into 6 pieces then roll each one into a ball. Put on an oiled plate for 10 minutes or so until rising again. Take one piece of the dough and roll out on a floured surface into a 20cm round. Repeat with remaining dough.
Heat a heavy-bottomed frying pan, add a little olive oil and butter and then fry each flatbread for 3 or so minutes on each side until golden and bubbly. Keep warm in a low oven.
HUMMUS
Put all the ingredients into a jug and blend with a stick blender, adding more water to achieve a smooth consistency. Check for seasoning, adding more salt if required. Scoop out into a bowl, drizzle over olive oil and sprinkle with a pinch of cumin.
GARLIC YOGHURT
Put all the ingredients into a small bowl and mix well. Check for seasoning, adding more lemon juice and salt if required.
Put the red onion into a small bowl, pour over the red wine vinegar then mix to combine and set aside.
Put the meatballs into a bowl, sprinkle over the cumin and coriander and mix well to coat. Heat a little olive oil in a heavy-bottomed frying pan then fry the meatballs until browned all over and cooked through.
TO SERVE
Arrange the meatballs, cucumber, tomatoes, feta, lemon wedges and herbs on a serving platter. Serve alongside the flatbreads, hummus, garlic yoghurt and red onion and let people build their own meal.
If you only have one packet of meatballs, never fear! Either chop up some extra vegetables to bulk the recipe out, or serve with leftover sliced beef, shredded chicken or roasted vegetables.
