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Mediterranean-style vege flatbreads

Mediterranean-style vege flatbreads

Serves: 4
Time to make: 22 mins
Hands-on time: 10 mins
Total cost: $18.00 / $4.50 per serve

(at time of publication)

Serving suggestion

Serve with Warm potato and carrot salad (see tip) to boost the veges in your meal.

 

HFG tip

Warm potato and carrot salad

Serves 4
Cost per serve $3.10
Time to make 25 minutes

400g small potatoes, sliced
2 carrots, sliced
200g Brussels sprouts, frozen or fresh
4 cups baby spinach leaves
3 spring onions, sliced
1 teaspoon Tuscan seasoning
3 tablespoons balsamic dressing — made with 2 tablespoons balsamic vinegar and 1 tablespoon oil
3 tablespoons flaked almonds, toasted

Step 1 Place potatoes and carrots in a pan of boiling lightly salted water and simmer for 12-14 minutes. Add Brussels sprouts and cook for a further 4 minutes.

Step 2 Drain veg and place in a serving bowl. Add spinach leaves, onions, seasoning and dressing. Toss lightly to coat.

Step 3 Sprinkle with almonds and serve with pizza.

Make it gluten free: Check seasoning is gluten free.

  • High fibre, dairy free, vegetarian
  • Energy 710kJ/169cal, protein 6g, total fat 7g, sat fat 1g, carbs 20g, sugars 5g, fibre 6g, sodium 270mg, calcium 100mg, iron 2mg

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Photographer: Devin Hart
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