Roasted Carrot & Feta flatbread

Ingredients

• 4 Earth & Wheat flatbreads
• 6-8 baby carrots, halved and par-boiled
• yellow pepper, roughly chopped
• 1 tsp dried mint
• 2 tbsp olive oil
• 1 tbsp grated parmesan
• 1 large bag of spinach, steamed
• 1 block of Feta cheese, diced
• 200g asparagus, finely sliced
• ½ onion, diced
• 2-4 cloves of garlic, finely diced
• 2 tbsp pine nuts
• 2 tbsp grated parmesan
• 2 tbsp fresh dill, finely chopped
• 1-2 tbsp olive oil
• 1 tbsp mint sauce
• ½ tsp grated nutmeg
• Zest of 1 lemon
• Sea salt and cracked black pepper

Method

1. Preheat your oven to 200˚C and marinade your block of feta with lemon zest, harissa paste and oil.
2. Parboil your carrots in salted boiling water for 5-10 mins and then shock and refresh in ice water. Strain and add the carrots to a roasting tray of chopped vegetables drizzled with oil and sprinkle with spices, salt and maple syrup. Toss to coat and roast for 15-20 mins in a hot oven.
3. Next place your feta on top of the veg and roast for a further 10-15 mins. Heat your flatbread in the oven for 4-5 mins and serve stuffed with a heap of roasted veg, a little salad, houmous and a spoonful of the baked feta. Sprinkle with some toasted seeds to finish.