Spiced beef flatbreads recipe
 Deeply spiced beef served on warm flatbreads with a cooling garlic and mint yoghurt and zingy, quick-pickled turmeric onions. This is a vibrant, balanced dish that’s bold yet simple – perfect for lunch or dinner. This recipe uses one portion of a batch cooked spiced tomato and garlic beef base. 1 onion, very finely sliced1½ tsp ground turmeric2 limes, juice only, or 4 tbsp white wine vinegar2 tsp caster sugarpinch salt 1 onion, very finely sliced 1½ tsp ground turmeric 2 limes, juice only, or 4 tbsp white wine vinegar 2 tsp caster sugar pinch salt 150g/5½oz Greek-style yoghurt 1 garlic clove, finely grated1 heaped tbsp chopped fresh mint leaves pinch salt 150g/5½oz Greek-style yoghurt 1 garlic clove, finely grated 1 heaped tbsp chopped fresh mint leaves pinch salt 2–3 tomatoes, chopped (approximately 300g/10½oz) large pinch salt 2–3 tomatoes, chopped (approximately 300g/10½oz) large pinch salt 415g/14½oz Spiced tomato and garlic beef base (1 portion)2–3 soft flatbreadsfresh coriander leaves, to serve 415g/14½oz Spiced tomato and garlic beef base (1 portion) Spiced tomato and garlic beef base 2–3 soft flatbreads fresh coriander leaves, to serve Method To make the pickled onions, mix the onion, turmeric, lime juice, sugar and salt well in a bowl. Leave to stand for 15–20 minutes, until softened and bright yellow. Set aside. To make the yoghurt, stir together the yoghurt, garlic, mint and salt in a small bowl. Set aside. To make the tomatoes, place the tomatoes in a colander, sprinkle the salt evenly over the tomatoes and leave to drain slightly. To make the flatbreads, heat the beef gently in a saucepan over a medium–low heat for 4–5 minutes, stirring occasionally, until piping hot. Add a splash of water or stock to loosen, if needed. Warm the flatbreads in a dry frying pan over a low heat for 1–2 minutes on each side, or until soft and pliable. To serve, top each flatbread with a layer of beef, a few spoonfuls of garlic and mint yoghurt, the drained tomatoes and a generous helping of pickled onions. Scatter over the coriander and serve. To make the pickled onions, mix the onion, turmeric, lime juice, sugar and salt well in a bowl. Leave to stand for 15–20 minutes, until softened and bright yellow. Set aside. To make the pickled onions, mix the onion, turmeric, lime juice, sugar and salt well in a bowl. Leave to stand for 15–20 minutes, until softened and bright yellow. Set aside. To make the yoghurt, stir together the yoghurt, garlic, mint and salt in a small bowl. Set aside. To make the yoghurt, stir together the yoghurt, garlic, mint and salt in a small bowl. Set aside. To make the tomatoes, place the tomatoes in a colander, sprinkle the salt evenly over the tomatoes and leave to drain slightly. To make the tomatoes, place the tomatoes in a colander, sprinkle the salt evenly over the tomatoes and leave to drain slightly. To make the flatbreads, heat the beef gently in a saucepan over a medium–low heat for 4–5 minutes, stirring occasionally, until piping hot. Add a splash of water or stock to loosen, if needed. To make the flatbreads, heat the beef gently in a saucepan over a medium–low heat for 4–5 minutes, stirring occasionally, until piping hot. Add a splash of water or stock to loosen, if needed. Warm the flatbreads in a dry frying pan over a low heat for 1–2 minutes on each side, or until soft and pliable. Warm the flatbreads in a dry frying pan over a low heat for 1–2 minutes on each side, or until soft and pliable. To serve, top each flatbread with a layer of beef, a few spoonfuls of garlic and mint yoghurt, the drained tomatoes and a generous helping of pickled onions. Scatter over the coriander and serve. To serve, top each flatbread with a layer of beef, a few spoonfuls of garlic and mint yoghurt, the drained tomatoes and a generous helping of pickled onions. Scatter over the coriander and serve. Recipe tips Pickle the onions in advance for extra zing – pickling for up to 1 hour enhances the flavour. Salting and draining the tomatoes helps concentrate their flavour and prevents the flatbreads from becoming soggy. If reheating the beef from chilled, add a small splash of water to loosen it. Warm the flatbreads just before serving to keep them soft and easy to fold or roll. You can also use the spiced beef base to make the following meals: Spiced tomato and garlic beef mascarpone tomato pasta Spiced tomato and garlic beef burrito bowl.