Veggie-loaded flatbread

Nutrition and extra info

  • Vegetarian
  • Nutrition: Per serving

  • kcal623
  • fat28g
  • saturates6g
  • carbs64g
  • sugars8g
  • fibre15g
  • protein22g
  • salt2g
  • Ingredients
  • Method
  • Ingredients

  • ½ small red onion, sliced into thin wedges
  • 2 tbsp olive oil, plus an extra drizzle, to serve

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It’s…

  • 70g cherry tomatoes
  • 200g canned chickpeas, drained
  • 1 small garlic clove, crushed
  • ½ tbsp tahini



    Also known as tahina, this finely ground paste of husked and roasted sesame seeds is an…

  • ½ lemon, zested and juiced



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 1 flatbread
  • 30g mixed pitted olives



    Widely grown all over the Mediterranean, where they’ve been cultivated since biblical times…

  • 20g vegetarian feta, crumbled



    A creamy soft white cheese with an ancient history – nomadic tribes who needed to preserve the…

  • small handful of basil, shredded



    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

  • Method

    1. Heat the grill to its highest setting. Spread the onion wedges out on a baking tray and drizzle with 1 tbsp of the oil. Grill for 3-5 mins turning halfway through, then add the tomatoes to the tray, season and grill for a further 5 mins or until juicy and popping.

    2. Put the chickpeas in a pan with the garlic and remaining 1 tbsp oil, then heat for 5 mins before crushing the chickpeas using a potato masher. Stir through the tahini, the lemon zest and juice along with 2 tbsp water. Season.

    3. Warm your flatbread under the grill for a couple of minutes. Top with the crushed chickpeas, then the tomato and onion mixture. Finish with the olives, feta and basil, and a drizzle of olive oil.

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