Meatballs With Labne & Pumpkin Seed Flatbread

7 Ingredients

Number of servings

8

3teaspoons baking powder
1 1/4 cup plain flour (save 1/4 cup for dusting)
1/2 cup pumpkin seeds, toasted, cooled
1/4 cup extra virgin olive oil
500grams Greek-style yoghurt
450grams beef, sweet potato & kale meatballs
2 cloves garlic, bruised

Nutrition per serving

Protein

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 5

To make the labne, line a sieve with muslin or a clean Chux. Spoon yoghurt into sieve. Place over a bowl. Cover with ends of muslin and refrigerate overnight to drain.

Step 2 of 5

Heat oil and garlic in a small frying pan over low heat. Cook for 30 seconds or until warmed through and fragrant. Remove from heat.

Step 3 of 5

Process pumpkin seeds in a small food processor until it resembles a fine powder. Transfer to a large bowl. Stir in flour and baking powder. Make a well. Add remaining yoghurt. Mix to form a soft dough. Turn out onto a lightly floured surface. Knead for 1 minute or until smooth.

Step 4 of 5

Divide into 8 equal portions. Roll out each portion into 2mm-thick, 14cm ovals. Brush with garlic oil. Make 3 slits across the centre of each.

Step 5 of 5

Preheat a barbecue grill on medium-high heat. Cook meatballs for 7-8 minutes, turning often, or until cooked through. Grill flatbreads for 2 minutes on each side or until golden, slightly charred and cooked through. Place labne onto a serving plate and drizzle with a little oil. Season. Serve with meatballs and flatbread, and drizzle with any remaining garlic oil.