Asparagus, Zucchini & Whipped Feta Flatbread
Tasty Vege-loaded Cheesy Flatbread
4 - 6
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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125g cream cheese
1 garlic clove
finely grated zest
sliced or peeled lengthways into ribbons
2 bunches asparagus spears
sliced lengthways unless very thin
1/4 cup Kalamata olives
1 Tbsp extra virgin olive oil
1/2 cup walnuts
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)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).More info
1782.2 kj kJ (424.3kcal)
* Percentage of recommended daily intake (Aust/NZ)