Wednesday, 18 October 2023 / Topics:
Ingredients: (Serves 4)
1 tablespoon olive oil, plus 1 tablespoon extra
500g pork mince
2 teaspoons dried oregano
1 teaspoon dried chilli flakes
4 garlic cloves, finely grated
juice of ½ lemon
pinch of salt
2 bunches of asparagus, ends trimmed
100g sugar snap peas, trimmed
4 flatbreads
½ bunch of mint, leaves picked
80g Danish feta, crumbled
For the pickled onion:
1 small red onion, thinly sliced
½ cup water
½ cup apple cider vinegar
2 tablespoons caster sugar
1 teaspoon fennel seeds
pinch of salt
Method:
- Place onion in a medium bowl. Combine water, apple cider vinegar, sugar, fennel seeds and a good pinch of salt in a small saucepan. Bring to the boil, then pour over onion. Set aside to cool.
- Heat one tablespoon oil in a large frying pan over medium-high heat. Cook pork mince, breaking up lumps with a wooden spoon, for 3-4 minutes or until golden brown. Add oregano, chilli flakes and garlic. Cook for a further minute or until fragrant. Transfer mince to a medium bowl, squeeze over lemon juice and season with salt.
- Return pan to the heat with remaining one tablespoon oil. Cook asparagus and sugar snap peas for 2-3 minutes or until tender and lightly coloured.
- Just prior to serving, warm flatbread. Top with pork mince, asparagus, sugar snap peas and pickled onion. Finish with mint leaves and crumbled feta.
