Asparagus, Zucchini & Whipped Feta Flatbread
Tasty Vege-loaded Cheesy Flatbread
Serves
4 - 6
Prep Time
15 mins
Cook Time
10 mins
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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ShareIngredients
150g feta
crumbled125g cream cheese
1 garlic clove
chopped1 lemon
finely grated zest4 flatbreads
2 courgette
sliced or peeled lengthways into ribbons2 bunches asparagus spears
sliced lengthways unless very thin1/4 cup Kalamata olives
pitted1 Tbsp extra virgin olive oil
1/2 cup walnuts
120g rocket
Method
Preheat the oven to 210°C fan bake. Place a large baking tray in the oven to heat.
Place the feta, cream cheese, garlic and lemon zest in a blender or food processor, season with pepper and blitz until smooth.
Arrange the flatbread on the hot oven tray and spread with the whipped feta.
Top with the zucchini and asparagus spears, nestle in a few olives and walnuts, drizzle with a little olive oil.
Bake in the oven for 10 minutes.
Serve the flatbread with rocket leaves alongside.
Nutrition Information per Serving (269.5g)
This nutritional analysis is based on 6 serves.
