You can whip up this flatbread at a moment’s notice. It’s delicious when drizzled with a little yoghurt and a sprinkled with a pinch of cinnamon.
3 tablespoons olive oil
2 large onions, thinly sliced
2 cloves garlic, crushed
1⁄4 teaspoon each ground allspice and cinnamon
3 tablespoons pine nuts
2 tablespoons tomato paste
500 grams lamb sausages
2 tablespoons chopped flat-leaf parsley
sea salt and freshly ground pepper
3 medium pita breads
12 cherry tomatoes, halved
yoghurt for serving
Preheat the oven to 200 ̊C.
Heat the olive oil in a large sauté pan and add the onions, garlic, spices and pine nuts. Season and cook until the onions are tender and golden. Add a splash of water if the pan is too dry.
Stir in the tomato paste and cook for 1 minute.
Remove the skin from the sausages and break into 1cm pieces. This can be a sticky task so try running them under the cold tap as you work. Add to the pan and cook until firm and lightly coloured, using a wooden spoon to break into bite-sized pieces as they cook. Stir in the flat-leaf parsley and season.
To cook: Carefully slice the pita breads in half to give you two rounds. Place on a baking tray and brush a 2 cm border with olive oil. Divide the sausage mixture between the breads and top with the tomatoes.
Bake for about 10 minutes until the edges of the bread are crisp and golden.
To serve: Drizzle the flatbreads with a little yoghurt and sprinkle with a pinch of cinnamon. Serve with Crisp Lettuce, Orange and Feta Salad.