- 2 red, orange or yellow peppers, deseeded and halved
- 3 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 198g jar green olive
- 1 garlic clove, finely chopped
- 100g feta cheese, cubed
- tub of tzatziki
- 150g pack radish
The root of a member of the mustard family, radishes have a peppery flavour and a crisp, crunchy…
- 1 tbsp balsamic vinegar or balsamic glaze
True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…
- 140g self-raising flour, plus extra for dusting
- 140g low-fat natural yogurt
- 100g pack Continental sliced meats
Heat oven to 200C/180C fan/gas 6. Place the peppers, skin-side up, on a non-stick baking sheet and brush over 1 tbsp of the oil. Roast for 30 mins.
Meanwhile, drain the olives and place in a serving bowl, drizzle over 1 tbsp oil, then stir through the garlic and lots of black pepper. Place the feta, tzatziki and radishes in serving bowls.
Remove the peppers from the oven, place in a bowl and cover with cling film. Leave until cool enough to handle, then peel off the skins. Dab dry with kitchen paper, remove the stalk and seeds, then slice into thin strips. Place in a serving bowl with the remaining 1 tbsp oil and the balsamic vinegar or glaze.
To make flatbreads, sift the flour into a bowl and stir in the yogurt. Bring the mixture together to form a soft dough. Turn out onto a floured surface and knead gently until smooth. Roll into 4 balls, then use a rolling pin to roll into circles as thin as you can (approx 2mm), then shake off any excess flour. Heat a large frying pan, add the flatbreads one at a time and cook for 1-2 mins each side. Keep warm in a low oven while you cook the rest. To serve, arrange the meat on a platter with the antipasti. Serve with the flatbreads.