Antipasti platter with homemade flatbreads

• red, orange or yellow bell pepper2

  seedless, cut in half

• olive oil↗3 tbsp
• canned green olives↗198g g
• garlic clove↗1

  finely chopped

• feta↗100g g

  cubed

• tzatziki
• radish150g g
• balsamic vinegar↗1 tbsp

  or balsamic glaze

• self‑raising flour140g g

  plus extra for dusting

• low‑fat natural yogurt↗140g g
• continental sliced meat delicacies100g g

Step-by-step instructions

1. 1

   Preheat the oven to 200 °C (180 °C for convection) or gas mark 6. Place the peppers skin‑side up on a non‑stick tray, brush with 1 tbsp oil and roast for 30 minutes.

2. 2

   Meanwhile, drain the olives, transfer them to a serving bowl, drizzle with 1 tbsp oil, add the finely chopped garlic and a generous pinch of black pepper, and mix. Place the feta, tzatziki and radish in separate bowls.

3. 3

   Remove the peppers from the oven, transfer to a bowl and cover with film. Let cool until touchable, then peel off the skin. Pat dry with a paper towel, remove the stem and seeds, slice into thin strips. Transfer to a serving bowl, add the remaining 1 tbsp oil and balsamic vinegar or glaze.

4. 4

   To make the flatbreads, sift the flour into a bowl, add the yogurt and mix until a soft dough forms. Turn it onto a flour‑dusted surface and knead gently until smooth. Divide the dough into 4 balls, roll out with a rolling pin into circles as thin as possible (≈2 mm) and brush off excess flour. Heat a large skillet, cook the flatbreads one at a time for 1–2 minutes per side. Keep the cooked flatbreads in a warm oven at low temperature while you finish the rest. To serve, arrange the meat delicacies on a plate alongside the antipasti and serve with the flatbreads.