Impress your dining partner with pan-fried flatbreads. Serve with olives, cured meats, roasted peppers and cheese
Prep:20 mins
Serves 2
2 red, orange or yellow peppers, deseeded and halved3 tbsp olive oil198g jar green olive1 garlic clove, finely chopped100g feta cheese, cubedtub of tzatziki150g pack radish1 tbsp balsamic vinegar or balsamic glaze140g self-raising flour, plus extra for dusting140g low-fat natural yogurt100g pack Continental sliced meats
STEP 1Heat oven to 200C/180C fan/gas 6. Place the peppers, skin-side up, on a non-stick baking sheet and brush over 1 tbsp of the oil. Roast for 30 mins.STEP 2Meanwhile, drain the olives and place in a serving bowl, drizzle over 1 tbsp oil, then stir through the garlic and lots of black pepper. Place the feta, tzatziki and radishes in serving bowls.STEP 3Remove the peppers from the oven, place in a bowl and cover with cling film. Leave until cool enough to handle, then peel off the skins. Dab dry with kitchen paper, remove the stalk and seeds, then slice into thin strips. Place in a serving bowl with the remaining 1 tbsp oil and the balsamic vinegar or glaze.STEP 4To make flatbreads, sift the flour into a bowl and stir in the yogurt. Bring the mixture together to form a soft dough. Turn out onto a floured surface and knead gently until smooth. Roll into 4 balls, then use a rolling pin to roll into circles as thin as you can (approx 2mm), then shake off any excess flour. Heat a large frying pan, add the flatbreads one at a time and cook for 1-2 mins each side. Keep warm in a low oven while you cook the rest. To serve, arrange the meat on a platter with the antipasti. Serve with the flatbreads.
