Mile High Vegan Flatbread

  • Cooking Time: 15 mins
  • Serves: 1
  • Allergens: wheat, nuts (pesto)

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Description

Ideally this recipe uses Khubz, a Middle Eastern flatbread, but you can use other homemade or shop -bought flatbreads as alternatives. This vegan recipe uses dairy-free pesto and a lovely mix of vegetables and sauces. Ballymaloe Relish provides a lovely background heat and the combination of textures and flavours will woo non-vegans too.

Ingredients

  • 1 khubz wrap (or a sun-dried tomato wrap)(vegan)
  • 2 strips of roasted and peeled peppers
  • 3 slices roasted courgettes (fully drained)
  • 2 slices roasted aubergine
  • 25g (1 heaped tsp) Baba Ganoush
  • 2 tsp hummus
  • 2 tomato slices (each slice seasoned with a light sprinkle of salt, pepper, sugar)
  • 1 tsp basil pesto
  • 2 tsp Ballymaloe Original Relish or Pepper Relish
  • 3 basil leaves (optional)

Dietary Suitability

Method

  1. Layer the base of the flatbread with hummus.
  2. Dollop on and smooth out the Baba Ganoush.
  3. Add the Ballymaloe Relish.
  4. Top with the roasted vegetables and sliced tomatoes.
  5. Heat in the oven to warm the wrap and veggies.
  6. Serve straight from the oven, and finish with a drizzle of basil pesto.

  • Cooking Time: 15 mins
  • Serves: 1
  • Allergens: wheat, nuts (pesto)

Rate This

0 / 5 0

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