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
Rate this recipe
Share
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)
This nutritional analysis is based on 6 serves.
Energy
1782.2 kjkJ (424.3kcal)
Protein
14.4g
Total Fat
28.7g
Saturated Fat
9.6g
Carbs
25.8g
Dietary Fibre
5.1g
Sodium
804mg
Iron
1.8mg
Zinc
2.1mg
Vitamin B12
0.2µg
