A beautifully balanced mouthful of spice, colour, cream, and crisp.
- 50g plain flour
- 25ml warm water
- 1 pinch salt
- 1 pinch ground cumin
- 1 pinch ground coriander
- ½ tbsp olive oil
- 3 tbsp thick, Greek yoghurt
- ¼ cucumber
- 1 clove garlic
- 2 good quality pork sausages
- ¼ tsp fennel seeds
- 1 pinch chilli flakes
- 2 spring onions, topped and tailed, rinsed, and cut lengthways into 3
- Start by making the flatbread. Mix the flour, water, salt, cumin, coriander, and olive oil together in a bowl until they form a dough. Turn out onto a clean surface, and knead for around 5 mins until soft. Leave to stand for 30 mins while you make the tzatziki.
- Grate the cucumber into a clean tea towel, squeeze as much water out of it as possible, and place in a bowl.
- Add the natural yogurt to the bowl, grate in the garlic, season with salt and pepper, mix, and refrigerate until needed.
- Flour a clean surface, and then (using a rolling pin) roll the dough out until it’s the thickness of a coin.
- Heat a large frying pan, and then add the flatbread, leaving to cook for about 2 mins on each side, then set aside to cool.
- Wipe out the frying pan, then squeeze the sausage meat out of the skin into the pan, breaking it up with a spoon. Add the fennel and chilli flakes, and cook on a high heat until golden. Remove using a slotted spoon and set aside.
- There should be a little fat from the sausage meat left in the pan, but if not, add a splash of olive oil, and then the spring onions, and cook for a couple of mins on a high heat until slightly browned.
- To assemble, place a small spoonful of tzatziki on a serving spoon, followed by a sprinkling of pork, then the spring onion. Cut six small discs from the flatbread and place vertically into the tzatziki so they stand upright. If any flavoured fat from the pork remains in the bowl then drizzle a few drops over each spoon.