|500 g||pork — Eskort BBQ Pulled Pork|
|4||fresh tomatoes — cut in half|
|100 g||spring onions|
|200 g||carrots — cut into quarters|
|2 tsp||thyme — chopped|
|1||garlic clove — chopped|
|2 tsp||Cajun spice|
|1 cup||full cream yoghurt|
|3 tbsp||olive oil|
|salt and freshly ground black pepper|
|2 cup||almond flour|
|2 cup||buckwheat flour|
|4 tsp||xanthan gum|
|4 tsp||Robertson's baking powder|
|1 1/4 cup||water|
For the pulled pork and veg:
Preheat the oven to 190°C.
Place the tomatoes, spring onions and rainbow carrots onto a lined baking tray.
Dress the vegetables with the olive oil, thyme, garlic and Cajun spice.
Season with salt and pepper and bake for 10 minutes.
Remove the vegetables from the oven and allow to cool down.
For the flatbread:
Combine all the ingredients in a bowl and mix well to form a ball of dough.
Divide the dough into 8 pieces.
Roll them out with some buckwheat flour and fry in a dry pan until golden on both sides – 2-3 minutes on aside.
Heat the BBQ pulled pork in a frying pan for 5-6 min.
Place the pulled pork on the yoghurt and serve with the roasted veg and flatbread.