As summer time rolls around, I like to eat a little lighter and a little fresher and I think these Middle Eastern Flatbreads are a great easy option for a weeknight meal. Look at them, don’t they just look so fresh, bright and tasty!
I used some store bought flatbreads – but if you really wanted to impress some friends then you could make them from scratch.
I also love that you can buy these heirloom tomatoes from most green grocers… I like them so much that I have planted a few plants on our balcony for summer – they just make it look so special.
MIDDLE EASTERN FLATBREADS
4 pita breads
500 grams of lamb mince
1 brown onion, diced
2 baby sweet capsicums, diced
1 tablespoon of olive oil
1 teaspoon of cumin
1 teaspoon of paprika
1 teaspoon of dried chili flakes
1 small red chili
1 cup of heirloom tomatoes
1 cup of Greek yoghurt
1/2 cup of pine nuts
1/2 cup of torn mint leaves
Place your pita breads on a baking tray lined with baking paper. Drizzle with a little olive oil and then put in a 160 degree oven for 10 minutes.
Whilst the pita breads are in the oven, place the remaining oil, onion, capsicum, cumin, paprika, dried chili and red chili in a hot frying pan and toast the spices for 2 minutes before adding the mince. Brown the mince and make sure all the lumps are broken down.
Top the flatbreads with the seasoned mince and then sprinkle with pine nuts before placing back into the oven for approximately 5 minutes or until the nuts are toasted.
Finish the flat breads with halved heirloom tomatoes, dollops of Greek yoghurt and torn mint.
