Harissa Chicken, Roasted Pepper and Herb Yoghurt Mini Piadina
Best served family style, these Mini Piadina are loaded with grilled vegetables, a refreshing yoghurt, and slices of juicy marinated chicken breast. Almost mimicking a taco, the soft, mini durum wheat Piadina are the perfect vehicle to layer generously with tasty toppings.
- Cook time:
- 25 mins
- Prep time:
- 15 mins
- Serves:
- 4
These delicious mini flatbreads are bite sized versions of our larger Durum Wheat Piadina, made in Italy with 100% durum wheat for a nuttier flavour. To enhance their deliciously soft and flaky texture, briefly heat each Mini Durum Wheat Piadina in a pan before using. This helps loosed the olive oil and make them more flexible and easier to fold.
Method
Step 1
In a small bowl mix 2tbsp harissa with 20ml olive oil then spread over the chicken breasts, and if possible, leave to marinate for up to three hours.
Step 2
When ready to cook, heat oven to 200°C.
Step 3
Transfer chicken to a baking tray and put in the oven for 25 minutes until cooked through.
Step 4
Cut peppers into medium slices, and red onion into wedges. Toss with remaining olive oil, salt and pepper, then transfer to a baking tray and place in the oven for 20 minutes until soft and starting to char.
Step 5
Meanwhile prepare the herby yoghurt. Pick mint leaves from the stem and finely chop. Finely chop coriander leaves and stalks. Add both herbs to the yoghurt along with a pinch of salt and pepper, mix thoroughly.
Step 6
Thinly slice lettuce and set aside.
Step 7
Once cooked remove the chicken and vegetables form the oven. Allow chicken to rest for 5 minutes then slice.
Step 8
Place the Mini Durum Wheat Piadina on a tray in the oven for 2 minutes to heat then remove from oven.
Step 9
To assemble the Piadina, spread on a spoonful herby yoghurt, followed by lettuce, peppers, onions, and top with slices of harissa chicken.
