An appetiser or side dish that's perfect for entertaining.


  • 550g self raising flour

  • 1 tbsp maldon salt

  • 1 tspn baking powder

  • 500g natural greek yoghurt

  • Pinch paprika

  • 1 zest lemon

  • 100g Manchego, grated

  • 50g Manchego, thickly shaved

  • 100g Jamon Serrano, thinly sliced, torn apart

  • 1/4 bunch thyme leaves only

  • Beetroot puree

  • 2 beetroots, peeled and roughly chop

  • 1/2 cup milk

  • Flatbread topping

  • 10 fresh heirloom tomatoes – green zebra, black Russian, yellow kumato and yellow oxheart

  • 200g Jamon Serrano, thinly sliced

  • 1 bottle extra virgin olive oil

  • 150g Manchego cheese, grated

  • Flakey salt


  • 1.

    To make the beetroot puree, add ingredients to food processor and mix until combined. 

  • 2.

    Mix flour, salt, baking powder, yoghurt, paprika, lemon zest, grated Manchego and 1 cup beetroot puree in a food processor and mix untill combined and dough consistency, add more flour if needed. Fold in shaved Manchego, Jamon and thyme.

  • 3.

    Knead for 2 minutes onto a floured surface.

  • 4.

    Cut dough into 10 small pieces, roll out into 10 thin circles.

  • 5.

    Grill on BBQ hot plate.

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