Asparagus, Zucchini & Whipped Feta Flatbread
Tasty Vege-loaded Cheesy Flatbread
4 - 6
Serves
15 mins
Prep Time
10 mins
Cook Time
Recipe author
MenuAid
This scrumptious flatbread is unique as it is tasty. With a cheesy foundation, and an adventurous collection of toppings, this vege-packed and super fast meal will impress anyone - or, more importantly, satisfy the chef!
This recipe republished with the permission of MenuAid
This beautiful vege tart is an easy and delicious addition to any menu. With the gorgeous pastry, a rich cheesy base and beautiful combo of flavours, you'll be fighting over the crumbs! This recipe republished with the permission of MenuAid: https://app.menuaid.co.nz/recipe/roasted-carrot-and-parsnip-tart
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Ingredients
Flatbread
150g feta
crumbled
125g cream cheese
1 garlic clove
chopped
1 lemon
finely grated zest
4 flatbreads
2 courgette
sliced or peeled lengthways into ribbons
2 bunches asparagus spears
sliced lengthways unless very thin
1/4 cup Kalamata olives
pitted
1 Tbsp extra virgin olive oil
1/2 cup walnuts
120g rocket
Method
For Flatbread
1
Preheat the oven to 210°C fan bake. Place a large baking tray in the oven to heat.
2
Place the feta, cream cheese, garlic and lemon zest in a blender or food processor, season with pepper and blitz until smooth.
3
Arrange the flatbread on the hot oven tray and spread with the whipped feta.
4
Top with the zucchini and asparagus spears, nestle in a few olives and walnuts, drizzle with a little olive oil.
5
Bake in the oven for 10 minutes.
Start Timer
6
Serve the flatbread with rocket leaves alongside.
Nutrition Information per Serving (269.5g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).
More infoEnergy
1782.2 kj kJ (424.3kcal)
Protein
14.4g
Total Fat
28.7g
Saturated Fat
9.6g
Carbs
25.8g
Sugars
6.0g
Sodium
804mg
Iron*
1.8mg
* Percentage of recommended daily intake (Aust/NZ)
