Recipes

Mediterranean Vegetable & Walnut Flatbreads

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Total Time

40

Serves

Makes 4 flatbreads

Serving Size

325 g

Prep Time	10 Mins
Cook Time	30 Mins
Total Time	40 Mins

Calories	523 kcal
Total Fat	24 g
Saturated Fat	3.4 g
Carbohydrates	52 g
Dietary Fibre	13 g
Total Sugars	14 g
Protein	19 g

INGREDIENTS

2 yellow peppers diced into 2cm pieces
1 small zucchini diced into 2cm pieces
1 small eggplant diced into 2cm pieces
1 red onion diced into 2cm pieces
75 g California Walnuts roughly chopped
1 tsp dried oregano
1 tsp sumac
1 tbsp balsamic vinegar
2 tbsp extra virgin olive oil
4 flatbreads
200 g tub reduced fat red pepper houmous
4 tbsp fat free natural yogurt

PREPARATION

Mix all the vegetables in a large bowl with the Walnuts, oregano, sumac, vinegar and oil, season well. Spread out onto the tray of an air fryer and air fry at 200oC for 20-25 minutes, stirring once half way until golden and softened. Remove and set aside.
Add the flatbreads to the air fryer tray and air fry at 160oC for 3 minutes to warm up.
Spread the flatbreads with the houmous and top with the vegetables, serve topped with a spoonful of yogurt.

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Tip: Maximize California Walnuts fresh taste and quality by keeping them in your refrigerator or freezer.