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
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.
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.
When ready to cook, heat oven to 200°C.
Transfer chicken to a baking tray and put in the oven for 25 minutes until cooked through.
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.
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.
Thinly slice lettuce and set aside.
Once cooked remove the chicken and vegetables form the oven. Allow chicken to rest for 5 minutes then slice.
Place the Mini Durum Wheat Piadina on a tray in the oven for 2 minutes to heat then remove from oven.
To assemble the Piadina, spread on a spoonful herby yoghurt, followed by lettuce, peppers, onions, and top with slices of harissa chicken.