Entertaining

Rainbow flatbreads

Name: Rainbow flatbreads
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Ingredients: 250g self-raising flour; 250g thick Greek-style yoghurt; 1/2 tsp baking powder; 1/2 tsp each salt and black pepper; 2 tsp olive oil; 2 zucchini, thinly sliced lengthways; 500g beetroot, cooked, peeled; 1 garlic clove; 2 tsp balsamic vinegar; 50g feta or goat’s cheese, crumbled; 200g frozen peas, thawed; 2 tsp extra virgin olive oil; 1/2 bunch mint, plus extra to serve; 100g feta; 20.00 ml extra virgin olive oil; 2 dried chorizo, casings removed, finely chopped; 1/2 bunch basil, leaves picked, stalks finely chopped; 125ml passata; 250.00 ml cherry tomatoes, halved

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by Jamie Oliver

Food legend, influencer, activist, Naked Chef, delicious. contributor

Dec 09, 2016

A colourful assortment of toppings and homemade flatbreads that are a guaranteed crowd pleaser for your next summer fiesta.

1 2/3 cup (250g) self-raising flour
250g thick Greek-style yoghurt
1/2 tsp baking powder
1/2 tsp each salt and black pepper
2 tsp olive oil
2 zucchini, thinly sliced lengthways

Purple topping

500g beetroot, cooked, peeled
1 garlic clove
2 tsp balsamic vinegar
50g feta or goat’s cheese, crumbled

Green topping

200g frozen peas, thawed
2 tsp extra virgin olive oil
1/2 bunch mint, plus extra to serve
100g feta

Red topping

1 tbs extra virgin olive oil
2 dried chorizo, casings removed, finely chopped
1/2 bunch basil, leaves picked, stalks finely chopped
1/2 cup (125ml) passata
1 cup cherry tomatoes, halved

Method

1.

Place flour, yoghurt, baking powder, salt and pepper in a bowl. Knead until it forms a dough. Cover and set aside.
2.

For purple topping, place beetroot and garlic in a food processor and whiz until thick. Stir through the balsamic.
3.

For the green topping, place all ingredients in a food processor and pulse to a coarse paste. Set aside.
4.

For the red topping, heat oil in a frypan over medium heat. Add chorizo and basil stalks, and cook, stirring occasionally, for 2-3 minutes until stalks are softened. Add passata and cook for 10 minutes or until thickened slightly. Set aside.
5.

Divide dough into 8 equal pieces. Roll each into a 15cm-diameter disc. Heat a non-stick frypan over high heat and cook each flatbread for 2-3 minutes each side or until slightly blistered. Set aside. Add the oil to frypan, increase heat to high and cook zucchini for 1 minute each side or until lightly charred.
6.

To serve, spread the toppings over flatbreads – add tomato and basil leaves to breads with red topping and top the purple topping with feta and extra mint leaves. Serve with zucchini.