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Mile High Vegan Flat Bread
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Servings
1-2 people
Ingredients
  • 1 Mediterranean Khobez wrap
  • 2 strips roasted and peeled peppers mix of colours, fully drained (one roasted pepper strip is quarter of a pepper)- total half a pepper!
  • 5 slices roasted courgettes fully drained
  • 3 slices roasted aubergine
  • 25 g (1x heaped teaspoon) Baba Ganoush (smoked Aubergine Puree)
  • 20 g (2x heaped teaspoons) hummus
  • 3 slices Tomatoes each slice seasoned (light sprinkle of salt, pepper, sugar)
  • 10 g (1 teaspoon) basil pesto
  • 20 g (2x rounded teaspoons) of Ballymaloe Jalapeno Pepper Relish
  • 3 basil leaves
Servings
1-2 people
Ingredients
  • 1 Mediterranean Khobez wrap
  • 2 strips roasted and peeled peppers mix of colours, fully drained (one roasted pepper strip is quarter of a pepper)- total half a pepper!
  • 5 slices roasted courgettes fully drained
  • 3 slices roasted aubergine
  • 25 g (1x heaped teaspoon) Baba Ganoush (smoked Aubergine Puree)
  • 20 g (2x heaped teaspoons) hummus
  • 3 slices Tomatoes each slice seasoned (light sprinkle of salt, pepper, sugar)
  • 10 g (1 teaspoon) basil pesto
  • 20 g (2x rounded teaspoons) of Ballymaloe Jalapeno Pepper Relish
  • 3 basil leaves
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Layer the base of the flatbread with hummus
  2. Dollop on and smooth out the Baba Ganoush
  3. Dollop on the Ballymaloe Jalapeno Relish
  4. Top the Baba Ganoush/ hummus/ Jalapeno relish with the roasted vegetables and sliced tomatoes leaving a one-inch border
  5. Heat in oven or Merrychef to warm the wrap and veg (refer to guidelines)
  6. Serve as is and finish with a drizzle of basil pesto
  7. TIP: Delicious with torn basil and a lightly tossed green salad with a pinch of sea salt
Categories: Snacks

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