INGREDIENTS:

𝗣𝗶𝗰𝗸𝗹𝗲𝗱 𝗿𝗲𝗱 𝗼𝗻𝗶𝗼𝗻𝘀⁠
- 2 large red onions⁠
- white wine vinegar or apple cider vinegar⁠
- water⁠
- 1 tsp cane sugar⁠
- 3 sprigs fresh thyme⁠
- sea salt and peppercorns⁠
⁠
𝗙𝗹𝗮𝘁𝗯𝗿𝗲𝗮𝗱𝘀 (𝗺𝗮𝗸𝗲𝘀 𝟴)⁠
- 200g spelt flour⁠
- 200g Greek yogurt⁠
- 4 tsp baking powder⁠
- Pinch of sea salt⁠
⁠
𝗧𝗼𝗽𝗽𝗶𝗻𝗴⁠
- Onion pickles⁠
- Green peas (cooked in boiling water for 5 min without a lid)⁠
- Broccolini (cooked in boiling water for 8 min without a lid)⁠
- Pomegranate seeded⁠
- Coriander⁠
- Lemon whipped Greek yogurt⁠
- Spring onion⁠
- Chili flakes⁠
- Cumin⁠
- Lemon zest⁠
- Sea salt⁠
- GR'EAT Provence

INSTRUCTIONS⁠:
⁠
𝗣𝗶𝗰𝗸𝗹𝗲𝗱 𝗿𝗲𝗱 𝗼𝗻𝗶𝗼𝗻𝘀⁠:

1. Cut red onions lengthwise into thin strips⁠.

2. Bring a pan of water to the boil⁠.

3. Place the onions in a sealable jar, add white vinegar, cider, 1 tsp. cane sugar, freshthyme and salt & pepper. You should use +- half the jar, onions included, to suit your taste.⁠

4. Fill the other half with hot water.⁠

5. Leave to marinate for at least 6 hours in the fridge.⁠
⁠
𝗙𝗹𝗮𝘁𝗯𝗿𝗲𝗮𝗱𝘀⁠:

1. In a large bowl, combine the flour, baking powder, and sea salt. Add the yogurt andmix to form a dough using your hands.⁠

2. On a clean, floured surface, knead the dough for a few minutes. Place it in afloured bowl and cover with a cloth.⁠

3. Divide the dough into eight balls by dividing it in half three times. Roll each ball into a 10 cm circle and score with a knife.⁠

4. Heat a frying pan over high heat and cook the flatbreads for 2-3 minutes on each side. Cover them to keep them warm until you serve them.⁠
⁠
𝗧𝗼𝗽𝗽𝗶𝗻𝗴⁠:
⁠
Serve the flatbreads right away. Top them with lemon-whipped Greek yogurt,⁠ broccolini, green peas, pomegranate seeds, cumin, chili flakes, and mustardy⁠ GR'EAT Provence. Finish off with fresh coriander leaves and lemon zest.⁠

PROVENCE - Mustard • Provence Herbs • Hazelnut

Price: 5.50 €

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