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Flatbreads with asparagus and pickled onion recipe
Flatbreads with asparagus and pickled onion recipe
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Grilled asparagus shines atop fresh herb flatbreads for a stunning dish.
Ingredients:
  • 195g spelt flour
  • 2.00 gm baking powder
  • 1.20 gm salt
  • 210g yoghurt
  • 20.00 ml chopped chives
  • 20.00 ml coarsely chopped dill
  • 200g ricotta
  • 120g fetta, crumbled
  • 2 bunches asparagus, woody ends trimmed
  • 1 red onion, thinly sliced
  • 60ml red wine vinegar
  • 20.00 gm caster sugar
Instructions:
  • In a small bowl, mix together the onion, vinegar, sugar, and salt. Let it sit for 30 minutes to enhance the flavors. Drain excess liquid before using.
  • In a large bowl, mix together the flour, baking powder, and salt. Stir in the yogurt, chives, and dill until a soft dough forms. Divide the dough into 4 equal parts and let it rest for 15 minutes.
  • As the dough rests, combine ricotta and 100g of feta in a medium bowl. Mix until fully incorporated. Season to taste.
  • Preheat a barbecue grill or chargrill to medium-high heat. Roll out each portion of dough on a lightly floured surface into a 5mm-thick oval shape. Spray with olive oil. Grill for 1-2 minutes on each side until lightly charred and cooked through. Transfer to a serving plate and cover to keep warm. Repeat the process with the remaining dough portions.
  • Grill the asparagus for 2-3 mins until lightly charred and tender.
  • Spread an even layer of the ricotta mixture over the flatbreads. Arrange the asparagus on top and sprinkle with the remaining feta. Garnish with pickled onion before serving.

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