Name: Make these lamb and Greek salad flatbreads for an easy build-your-own dinner
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4
Ingredients: 1/3 cup white wine vinegar; 1 tablespoon white sugar; 1 small red onion, thinly sliced; 450g spiced lamb sausages; 1 tablespoon olive oil; 1 teaspoon smoked paprika; 2 tablespoons tomato paste; 3 teaspoons water; Greek salad; 2 tomatoes, roughly chopped; 1 green capsicum, 1.5cm pieces; 1 Lebanese cucumber, thinly sliced; 1/2 bunch flat-leaf parsley, leaves picked; 1/3 cup drained pitted kalamata olives; 100g feta, crumbled; 1 tablespoon extra virgin olive oil; Sea-salt flakes and freshly ground black pepper, to season; Flatbread; 2 cups self-raising flour, plus extra to dust; Good pinch of salt; 200g Greek-style yoghurt; 2–3 tablespoons lukewarm water; 1 tablespoon olive oil

Taco Tuesday is always a favourite in the family because you can pick and choose your toppings. These simple flatbreads follow the same concept. Cook up your flatbread and lamb sausage meat, and let the kids pick how they want their dinner assembled! Throw on pickled onions for those who want a bit of zing, and make sure to make extra – it’s perfect for lunchbox leftovers!

Cook’s tip

Adding water to the tomato paste makes it softer, less intense and easier to spread thinly.

Ingredients

1/3 cup white wine vinegar

1 tablespoon white sugar

1 small red onion, thinly sliced

450g spiced lamb sausages

1 tablespoon olive oil

1 teaspoon smoked paprika

2 tablespoons tomato paste

3 teaspoons water

Greek salad

2 tomatoes, roughly chopped

1 green capsicum, 1.5cm pieces

1 Lebanese cucumber, thinly sliced

1/2 bunch flat-leaf parsley, leaves picked

1/3 cup drained pitted kalamata olives

100g feta, crumbled

1 tablespoon extra virgin olive oil

Sea-salt flakes and freshly ground black pepper, to season

Flatbread

2 cups self-raising flour, plus extra to dust

Good pinch of salt

200g Greek-style yoghurt

2–3 tablespoons lukewarm water

1 tablespoon olive oil

Method

Step 1

Place vinegar and sugar in a small saucepan on medium-high heat and bring to the boil. Reduce heat to low. Simmer, uncovered, for 2 minutes. Season. Place onion in a heatproof bowl. Pour hot mixture over onion. Set aside to cool.

Step 2

For the Greek salad, combine all ingredients in a bowl. Season. Cover and refrigerate until serving.

Step 3

To make the flatbread, sift flour and salt into a large bowl. Add yoghurt and 2 tablespoons water. Stir until mixture comes together in a soft dough, adding more water if necessary. Turn dough onto a lightly floured surface. Knead for 2–3 minutes, until smooth. The dough should be soft but not sticky. Divide dough into four portions, then shape each into a ball. Place onto a tray, cover, and leave dough to rest for 15 minutes.

Step 4

On small sheets of lightly floured baking paper, roll each dough portion to a thin 20cm round. Heat a non-stick frying pan on medium heat. Brush the top side of one flatbread with olive oil. Using the paper, flip it into the pan. Cook for 2 minutes, removing paper as the bread cooks. Brush the flatbread’s top with oil and flip. Cook for 1–2 minutes or until golden and puffed. Repeat with remaining dough. Arrange cooked flatbreads on two baking trays.

Step 5

Preheat oven to 220°C/200°C fan-forced.

Step 6

Use a sharp knife to split sausage casings. Discard casings. Dampen your fingers and tear the sausage meat into 1cm pieces. Heat oil in a non-stick frying pan over medium heat. Add paprika and cook, stirring, for 30 seconds. Increase heat to high. Add sausage and cook, stirring, with a wooden spoon, for 4–5 minutes or until brown and cooked through.

Step 7

Mix the tomato paste and the water (see tip). Thinly spread over the flatbread. Spoon sausage mixture over the top. Bake flatbreads for 5 minutes until warmed though.

Step 8

Serve flatbreads topped with salad and pickled onion.

lamb flatbreads with greek salad and pickled onions piled on top on baking tray — (Photography: Con Poulos, Styling: Lucy Busuttil)

Senior food editor Sarah Murphy Senior food editor

Sarah Murphy is a Senior Food Editor who has worked across leading Australian food magazines since 2010. She holds a Bachelor of Communications (Advertising and Public Relations) and has contributed to magazines including delicious., The Australian Women’s Weekly Food, Super Food Ideas and Woman’s Day. Sarah has also worked across multiple cookbooks for delicious. magazine and The Australian Women’s Weekly Cookbooks. Currently, Sarah is the Senior Food Editor for Better Homes and Gardens Magazine and oversees all food content, creating and developing achievable recipes for readers that still excite and impress.