Homemade flatbread with roast sweet potatoes, spicy chickpeas and Tahini dressing


Another great topping for flatbreads. This one was inspired by a very yummy recipe that I found that I thought would work really well on the flatbread as a topping. I was right – it works really well!! The Tahini dressing is to die for!

For the flat bread

  • 2 Cups of Self Raising Flour
  • 1 Cup of plain, natural greek double cream yoghurt
  • 2 Tablespoons freshly squeezed lemon juice
  • Salt and pepper to season

In a large mixing bowl, mix all the ingredients together. Once a sticky dough is formed, turn out onto a floured surface and kneed until well combined. Add more flour if the dough stays too sticky. Tear dough off in ‘balls’ that are roughly 1 and a half times the size of a golf ball. Roll out and then dry fry on both sides until done. Set aside.

This makes about 5. You can double if making more.

For the topping 

Spicy chickpeas

  • 1 tin chickpeas
  • 1 teaspoon garlic powder
  • 1 teaspoon Oregano
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon tumeric
  • 1 teaspoon cumin

Roast sweet potatoes and onion 

  • 2 large orange sweet potatoes (or 1 butternut)
  • 1 red onion cut into eighths

Tahini Dressing

  • 1/4 cup Tahini
  • 2 Tbs olive oil
  • The juice of 1/2 a lemon
  • 1 Tbs Maple syrup (you can sub with honey)
  • Hot water to thin

Heat the oven to 190 c

Cut the sweet potato into small chunks and lay on a baking sheet with the onion pieces. Sprinkle with the olive oil and some salt and pepper to season.

Roast for 25 – 30 minutes until golden brown.

While the sweet potatoes are roasting, prepare the chickpeas. Drain the chickpeas and then pat dry. Mix all the seasonings together and then sprinkle over the chickpeas and mix well so that they are well coated.

Heat the olive oil in a frying pan and once hot add the seasoned chickpeas and turn the heat down to just above a medium heat. Fry them until browned and starting to crisp (about 10 – 15 minutes).

Add the sweet potato and onion mixture onto the flatbread and then top with the chickpeas and then pour the dressing over and serve immediately.

Serves 4 – 5 people


Masterchef Braised Pork Ribs

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Years ago, when we were watching this episode of Masterchef Australia where they made the ribs, my husband gazed over in my direction with this longing look in his eyes…. It’s not as romantic as it sounds because the next words that came out his mouth were “you HAVE to make those!!” 🙂

I’ve made them twice and they come out so well each time. Get the BBQ flavour out of your mind as this doesn’t taste anything like BBQ ribs. They are AMAZING though and have a rich, spicy flavour to them that keeps you coming back for more. Make sure you have a day at home for these as they do take some time and need attention every now and then. But they are so worth it!

Oh, and please don’t be intimidated that its a ‘Masterchef’ recipe! There are a lot of ingredients, but its VERY simple to make!

1.5kg pork spare ribs, quartered

¼ cup olive oil

lime cheeks, to serve

Rub Ingredients:

1 tbs brown sugar

1 tbs salt

1 tsp chili powder

1 tsp smoked paprika

1 tsp mustard powder

1 tsp ground cumin

1 tsp dried oregano leaves

½brown onion, finely chopped

2 garlic cloves, finely chopped

Cooking Marinade Ingredients:

1 cup brown sugar

250ml malt vinegar

1 tsp ground cinnamon

1 tsp chili powder

1 tsp hot English mustard powder

2 tbs tomato sauce

2 tbs Dijon mustard

125ml bourbon whiskey

1 onion, finely chopped

1 tomato, finely chopped

2 bay leaves

1 tsp cumin

1 tsp smoked paprika

1 jalapeno chili, finely chopped

1 orange, peeled rind

1 and a half tsp salt

– Preheat oven to 180°C.

– Combine rub ingredients in a large bowl. Add ribs to the bowl, using your hands, rub the mixture into the meat to coat completely. Set aside in the fridge for 2-3 hours to marinate.

– Heat a BBQ or char grill plate over high heat. Drizzle olive oil onto ribs and toss to coat. Place ribs fat-side up and cook for 3-4 minutes each side or until sealed.

– Place cooking marinade ingredients in a saucepan and bring to the boil. Reduce heat to a simmer and cook for about 10-15 minutes until thickened slightly.

– Transfer ribs to a large, non-stick roasting pan and pour over hot marinade. Cover with foil and cook in the oven for 1 ½ hours or until falling off the bone, turning 3-4 times throughout.

– Serve ribs with lime cheeks.

This is Gary Mehigan’s recipe from Masterchef Australia.