Two-Ingredient Flatbreads, with grilled prawns and carrot, mandarin and Warrigal Green salad
Guy Turland is the man when it comes to Aussie style beachside cooking - a Bondi local with the Depot Cafe, a bustling local scene with amazing food and incredible coffees! This recipe is one that Guy wanted to test out on me before throwing it on the menu at the cafe!
Prep: 15 minutes - Cook: 10 minutes - Serves: 4 - Difficulty: Easy - Recipe: Guy Turland
Ingredients
Flat Bread
2 cups self-raising flour
1 ½ cups full-fat Greek yogurt, plus more for serving
1 teaspoon sea salt
Grilled Prawns
800g king or tiger prawns, shell removed
½ teaspoon sea salt
¼ teaspoon freshly cracked black pepper
1 tablespoon extra-virgin olive oil
Salad
1 bunch rainbow Dutch carrots, cleaned and very thinly sliced
2 small mandarins, segmented
½ small red onion, finely diced
1-2 long red chillies, finely chopped
¾ cup Warrigal Greens, tender light green leaves picked
1 cup mint leaves
1 medium lemon, juiced
1 tablespoon extra-virgin olive oil
Method
Step 1. Heat the BBQ grill to high. Add the shelled prawns to a bowl and toss with the salt, pepper and olive oil. Set aside.
Step 2. Add the self-raising flour, Greek yoghurt and salt to a mixing bowl. Mix until you form a dough, adding a little more flour if the dough is too wet, or a little more yoghurt if the dough is too dry and isn’t coming together. Knead briefly until you have a bouncy dough, then slice into 4 pieces. Push each of these pieces out into a flatbread about 0.5cm thick. Brush lightly in olive oil to stop them sticking to the BBQ grill.
Step 3. Place the flatbread and the prawns directly onto the BBQ grill. Cook each for 1-2 minutes on each side, until the flatbread is charred, but still soft inside and the prawns are pink. Place flatbread into a tea towel and wrap up to keep warm. Place prawns into a serving bowl and cover with foil or a plate to keep warm.
Step 4. To make the salad, add the finely sliced carrots, mandarin, red onion, chilli, Warrigal Greens and mint leaves to a bowl. Squeeze in the lemon juice and drizzle on the olive oil. Toss to combine well.
Step 5. To serve, place the flatbread onto serving plates. Smear with about 1 tablespoon of yoghurt each, top with the prawns and the carrot, mandarin and Warrigal Greens salad. Enjoy!
