Heirloom Tomato Salsa with Olive flatbread



Heirloom tomatoes
¼ Cucumber
½ Red onion
1 Corn cob
1 red capsicum
Fresh mint & parsley – finely chopped
1 Tbsp Apple Cider Vinegar
½ orange – juiced
Salt & pepper

Flatbread Ingredients:
1 cup flour
2 tsp baking powder
1 cup yoghurt (approx.)
1 Tbsp Olive Powder


Dice capsicum and slice corn off cob, add to very hot pan and toss occasionally to chargrill. Remove from heat and leave to cool. Dice the rest of the vegetables. Add all ingredients to a bowl and toss to combine. Serve with flatbread.

Flatbread Method: Mix ingredients together, adding yoghurt gradually to create a dough consistency. Roll out onto a floured board into desired size and cook both sides in a dry, hot pan.


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