Why not give your guests a taste of the East Mediterranean by serving them this savvy starter of caramelised shallot flatbreads with a tahini yoghurt dressing.
Now that life is slowly returning to normal, we can begin thinking about inviting friends and family over for dinner.
When you have guests, the starter is vital as that can often shape the way your evening is going to continue.
We promise you with this savvy starter you cannot go wrong.
Served on a delicious homemade flatbread, these satisfying and delicious caramelised shallots combine with the freshness of a tahini yoghurt dressing
They are packed full of flavour and a great deal of goodness, the perfect beginning to a memorable evening.
You can buy your own flatbreads rather than making them if you are in a hurry.
Caramelised shallot flatbreads with a tahini yoghurt dressing
(Serves 4)
Ingredients
For the flatbreads:
- 350g self-raising flour, plus extra for dusting
- 1 tsp baking powder
- 350g natural yoghurt
For the shallots:
- 2 tbsp olive oil
- 1 tsp coriander seeds, crushed
- 1 tbsp butter
- 400g shallots, peeled
- 150ml stock
- 2 tsp honey
- 2 sprigs of fresh thyme
- Salt and pepper
For the yoghurt dressing:
- 150g Greek yoghurt
- 100g tahini
- Small handful fresh flatleaf parsley, chopped
- Small handful mint, chopped
- Zest of 1 lime, grated
Method
- For the flatbread, mix all the ingredients together, knead very briefly just to bring the mixture together into a soft dough and place in a clean, floured bowl.
- For the caramelised shallots, put the olive oil and the crushed coriander seeds into a pan over a medium heat until the seeds sizzle, about 1 minute, then add the butter and shallots and cook slowly for 7-8 minutes, until they soften slightly and start to colour.
- Add the stock and simmer until almost all the stock has been absorbed, then add the honey and thyme and stir until it starts to thicken and get sticky, about 5-7 minutes. Season and leave to cool.
- For the yoghurt dressing, simply mix all the ingredients together.
- To cook the flatbreads, divide the mixture into 12 golf ball sized pieces, roll each one out on a floured surface to a diameter of about 10cm and score each one a few times.
- Heat a griddle pan and cook each flatbread for two minutes each side, keep them warm in a low oven.
- Spread each flatbread with the yoghurt dressing and top with the caramelised shallots.
Recipe courtesy of ukshallot.com
