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Asparagus, Zucchini & Whipped Feta Flatbread

Tasty Vege-loaded Cheesy Flatbread

4 - 6

Serves

15 mins

Prep Time

10 mins

Cook Time

MenuAid

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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 Asparagus, Zucchini & Whipped Feta Flatbread

Ingredients

Flatbread

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150g feta

crumbled

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125g cream cheese

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1 garlic clove

chopped

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1 lemon

finely grated zest

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4 flatbreads

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2 zucchini

sliced or peeled lengthways into ribbons

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2 bunches asparagus spears

sliced lengthways unless very thin

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1/4 cup Kalamata olives

pitted

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1 Tbsp extra virgin olive oil

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1/2 cup walnuts

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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.

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6

Serve the flatbread with rocket leaves alongside.

More info

Nutrition Information per Serving (269.5g)

Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).

More info

Energy

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)