Roast pepper and ostrich meatballs with flatbread

Here’s to classic Mediterranean fare with a local twist – gorgeous, and good for you!
 
recipe, peppers, roast, meatballs, light meals, fl
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Recipe from: 2 December 2015
Preparation time: 10min + Standing time
Cooking time: 25 min
 
 

Ingredients

 
  • FLATBREAD:
  • 280
    g
    self-raising flour
  • pinch of bicarbonate of soda
  • 1
    tsp
    sea salt
  • 1/2
    cup
    buttermilk
  • 3/4
    cup
    warm water
  • 3
    Tbs
    olive oil
  • rock salt
  • MEATBALLS:
  • 500
    g
    ostrich mince
  • 2
    tsp
    cumin, ground
  • 1/2
    tsp
    paprika
  • 2
    tsp
    oreganum
  • sea salt and black pepper
  • vegetable oil for frying
  • 6
    peppers, roasted, peeled and sliced
  • 2
    Tbs
    olive oil
  • 1
    Tbs
    red wine vinegar
  • 1/2
    cup
    Greek yoghurt
  • sliced red onion and rocket to serve
Servings: Change Serving
 
 

Method

 

Sift the flour, bicarb and salt into a bowl, then stir in the buttermilk, warm water and olive oil. Mix well to combine.

Place on a floured surface and knead for 2–3 min, cover with clingfilm and allow to rest for 20 min in the fridge.

Divide dough into 6 small balls; roll out each ball into a thin oval shape.

Heat a pan, brush bread with oil, and cook for 1–1½ minutes on each side in the pan. Remove and sprinkle with rock salt.

For the ostrich, place the mince and spices into a bowl, season well and stir to combine. Roll the mince into 24 small balls.

Heat some vegetable oil in a frying pan. Add the meatballs and cook until golden and cooked through. Drain on paper towel.

For the peppers:

Drizzle with olive oil and red wine vinegar; season well.

To assemble:

Place a flatbread on a plate, top with peppers, meatballs, red onions, yoghurt and rocket.

To serve:

Serve immediately, with extra yoghurt.

Words and image:Fairlady
magazine

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Read more on: peppers  |  recipe  |  meatballs  |  roast  |  light meals
 

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