Roast pepper and ostrich meatballs with flatbread

4 servings Prep: 45 mins, Cooking: 25 mins
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Easy flatbread recipe great for any dinner or lunch.

By Food24 June 18 2017
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Ingredients (19)

280 g self-raising flour
Robertson's bicarbonate of soda — pinch
1 tsp sea salt
1/2 cup LANCEWOOD® Buttermilk
3/4 cup water — warm
3 fresh chillies
500 g ostrich mince
2 tsp ground cumin — ground
1/2 tsp paprika
2 tsp fresh oregano
sea salt and freshly ground black pepper
vegetable oil — for frying
6 peppers — roasted, peeled and sliced
2 fresh chillies
1 tbsp red wine vinegar — red wine
1/2 cup Greek yoghurt
red onion — sliced, to serve
rocket — to serve
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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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