Ingredients

Method

For the deep-fried pickles:
• 120 g flour
• 1 t baking powder
• 1 t Woolworths Cajun seasoning
• 1 free-range egg
• 1 cup milk
• 120 g panko breadcrumbs
• sunflower oil, for frying
• 6 halved Woolworths jalapeño cones in brine
• 12 Woolworths sweet-and-sour sliced gherkins
• lemon or lime wedges, for serving
For the flatbread:
• 140 g flour
• ½ t salt
• 1 cup full-cream yoghurt
For the avocado dressing, blend:
• 1 avocado, peeled and stoned
• 15 g coriander, chopped
• 15 g chives
• 2 T Woolworths sliced jalapeños in smoke-flavoured brine
• 2 garlic, cloves
• 1 cup buttermilk
• salt, to taste

Method

Ingredients

1. Whisk the flour, baking powder, Cajun seasoning, egg, and milk. Heat the oil in a large saucepan.

2. Pat dry the pickles with kitchen paper. Dip into the batter, then lightly into the breadcrumbs. Lay on a tray for about 5 minutes so the crumbs stick, then fry in batches until light brown. Drain on kitchen paper.

3. To make the flatbread, mix all the ingredients and bring together to form a ball using your hands. Wrap in cling-wrap and chill for 30 minutes.

4. Divide the dough into 6 pieces and roll out on a floured surface. Heat a griddle pan and pan-fry on both sides for a few minutes.

5. To serve, pile the pickles onto the flatbreads and drizzle with the dressing. Serve with lemon or lime wedges.

Find more bread recipes here.

Photographs: Myburgh Du Plessis
Production: Abigail Donnelly
Food Assistant: Bianca Strydom