Yoghurt bread with capsicum and goat’s cheese

Preheat barbecue grill or chargrill pan to high. Spray capsicum with oil. Cook, turning often, for 15 minutes or until blackened. Transfer to a large heatproof bowl and cover with plastic wrap. Set aside to cool, then remove skin and seeds. Thinly slice and set aside.

Meanwhile, put flour, salt and yoghurt in a large bowl and mix until a dough forms. Turn out onto a lightly floured surface and knead lightly until smooth. Divide dough into 4 even-sized pieces and put on a tray. Cover with plastic wrap and set aside.

Reduce barbecue grill or chargrill pan to medium-low. Put onion, sage, lemon zest and chilli in a small bowl and toss to combine. Roll out dough pieces to 3mm thick and put ¼ of the onion mixture in centre of each piece. Fold in 1 side of dough to cover onion mixture. Fold in other side, then fold in open ends to completely enclose onion mixture. Roll out to a 3mm-thick oval. Cook, 1 at a time, for 2 minutes on each side or until golden and charred. Remove from heat.

Spread cheese over 1 side of each piece. Top with capsicum and extra sage. Season with pepper. Serve with lemon wedges.