With the weather warming up, we’re turning to fresh, quick and easy recipes that don’t sacrifice on flavour. Our good friend Maddy Trueman has put together a recipe for a delicious vegetarian gozleme flatbread that ticks all the boxes.
Serving: 4-6 flatbreads
1 tsp olive oil
1 red onion, sliced finely
2 cloves garlic, chopped finely
1 tsp cumin powder
1 tsp smoked paprika
3 cups silverbeet, chopped roughly
1/4 cup pine nuts
2 tbsp black olives, pitted and chopped roughly
1/2 cup mint leaves, chopped roughly
1/2 cup parsley leaves, chopped roughly
Zest of one lemon
100g greek feta, crumbled
1 tsp chilli flakes, optional
4-6 large flatbreads
50g cheddar, grated
Greek yoghurt, to serve
Extra herbs, to serve
Lemon wedge, to serve
1. Heat a medium frypan over high heat. Add olive oil, onion, garlic, cumin and paprika. Sauté for a few minutes. Add silverbeet and sauté for a further few minutes or until wilted. Stir through pine nuts, olive, mint, parsley, lemon zest and feta. Add chilli flakes. Remove from heat.
2. Divide mix between each flatbread. Placing mixture in the middle, leaving a border around the edges. Sprinkle with cheddar and fold over edges to close.
3. Heat a char-grill pan or regular frypan over high heat. Drizzle with oil. Cook each gozleme for 2-3 minutes on each side or until melted. Repeat with remaining flatbreads.
4. Cut into pieces and serve with greek yoghurt and fresh herbs.
For more of Maddy's delicious recipes, follow her on social.