Flatbreads with prawns and zucchini recipe

Flatbreads with prawns and zucchini recipe

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Flatbreads with prawns and zucchini recipe

The ingredient of Flatbreads with prawns and zucchini recipe

  1. 2 half cups (375g) self-raising flour
  2. 1 tsp baking powder
  3. 1/four tsp salt
  4. 1 1/three cups (330ml) buttermilk
  5. 2 zucchini, peeled into ribbons
  6. 4 yellow squash, thinly sliced
  7. 1 long red chilli, seeded, finely chopped (non-obligatory)
  8. 2 tbs white wine vinegar
  9. 300g bathtub Coles Danish Fetta, tired reserving 2 tbs marinade
  10. 24 cooked prawns, peeled leaving tails intact, deveined

The instruction how to make Flatbreads with prawns and zucchini recipe

  1. Place the flour, baking powder and salt in a big bowl. Add the buttermilk and stir to combine. Turn onto a gently floured surface and knead for 1 min or until the dough comes together. Transfer to a medium bowl. Cover with a humid tea towel and set aside for 30 mins to relaxation.
  2. Meanwhile, location the zucchini, squash, chilli, if using, vinegar and reserved marinade from the fetta in a medium bowl and lightly toss to combine. Season. Set aside for 5 mins to broaden the flavours. Transfer to a serving bowl and sprinkle with fetta.
  3. Divide dough into eight quantities. Roll out each element on a lightly floured floor to a 3mm-thick, 20cm-lengthy oval. Heat a fish fry grill or chargrill on excessive. Cook the flatbreads, in batches, for 1-2 mins each aspect or until charred and cooked through.
  4. Place the prawns in a serving bowl. Serve the flatbreads with the prawns and zucchini salad.

Nutritions of Flatbreads with prawns and zucchini recipe

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