Preserved Lemon and Kalamata Olive Yogurt Flatbread
Adopted from India as a newborn and often described as a wicked good kid from Boston, Spring 2017 Recipe Cattle Call winner Lela Meadow-Conner’s primary gig is in the world of film festivals. She’s been working with the Tallgrass Film Festival since late founder Timothy Gruver invited her to Kansas in 2003 to serve as festival producer and co-founder. She lived in Los Angeles, Chicago & Denver before touching down in Wichita full-time in 2011 to take on the role of TFA Executive Director. In 2016, she hung up that hat to focus on the Tallgrass brand, marketing, communications and pursuing other creative outlets, like Toast. In addition to 10+ years of experience in the entertainment industry in Hollywood, including marketing and publicity, she also holds a degree in the culinary arts. In her spare time, she can often be found in her kitchen producing, marketing and publicizing her fancy toast creations for her film festival compadres.
1 Homemade or pre-made flatbread
3/4 cup of Maple Hill Creamery Greek Yogurt
1 clove garlic, minced
1 tbsp fresh lemon juice
1 tsp olive oil/add if needed for consistency
Pinch of sea salt/freshly cracked black pepper
1 tbsp minced herbs to taste (any combo of dill/thyme/mint)
1/4 cup of toasted pine nuts
6 kalamata olives, halved or chopped
1 tbsp Preserved lemon – minced
1/4 sweet red Marconi pepper (or any color bell pepper)
1 tsp of ground sumac
1-2 tbsp high-quality olive oil for finish
Garnish with sea salt, pepper and remaining herbs to taste
Prepare all garnishes and toppings.
Mix all sauce ingredients together in a small bowl, adding as much olive oil as desired to emulsify and thicken.
Toast the bread and top with yogurt sauce and toppings while warm. Drizzle with olive oil. Serve!