Yoghurt bread with capsicum and goat’s cheese
Ingredients
2 red capsicum
Cooking oil spray, for greasing
500g self-raising flour
1 tsp fine salt
500g Greek-style yoghurt
Extra flour, for dusting
½ red onion, very thinly sliced
½ bunch sage, leaves picked, chopped
Finely grated zest of 2 lemons
½ tsp chilli flakes
100g goat’s cheese
Extra sage leaves, to serve
Freshly ground black pepper,to season
Lemon wedges, to serve
Method
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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.
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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.
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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.
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Spread cheese over 1 side of each piece. Top with capsicum and extra sage. Season with pepper. Serve with lemon wedges.
