POTATO FLATBREADS WITH WHIPPED FETA & TOMATO DIP

SERVES: 8-10

METHOD

1. For the dip, combine feta, cream cheese, zest, half the garlic, 2 tablespoons olive oil, salt and pepper together in a food processor and blend until smooth. Spoon mixture into a wide shallow serving dish, cover and refrigerate until required.

2. For the flat breads, place potato in small saucepan covered in cold water over medium heat. Bring to the boil and cook for 8 minutes or until very tender. Drain and mash using a ricer. Allow to cool.

3. Combine cooled mashed potato, flour, garlic, oregano and salt together in a medium mixing bowl, kneading to form a dough. Evenly divide dough into 8 equal portions, shaping into balls. Roll each ball into 20cm flat rounds on a clean lightly floured surface.

4. Heat a heavy cast iron pan over a medium heat and place each flatbread one at a time into pan for 3 minutes each side or until cooked and lightly charred. The flatbreads will puff up as they cook, use a skewer to release the steam. Repeat process with remaining flatbreads.

5. For the bruschetta tomatoes, place tomatoes, caster sugar, remaining olive oil and garlic, vinegar, salt and pepper together in a medium mixing bowl, stirring to combine. Leave to stand for 10 minutes to allow flavours to meld together.

6. To serve, top whipped feta with tomato mixture and garnish with basil. Place on a platter or serving board with quartered flatbreads.

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