Baharat Butternut and Aubergine Flatbread
with Fig Jam, Rocket and Yoghurt Dressing
Our Baharat Butternut and Aubergine Flatbread is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Butternut Squash
1
Aubergine
(May contain Celery)
1
Baharat Spice Mix
1
Red Onion
50
Greek Style Salad Cheese
(Contains Milk)
75
Greek Style Natural Yoghurt
(Contains Milk)
4
Greek Style Flatbreads
(Contains Cereals containing gluten May contain Milk)
40
Fig Jam
20
Wild Rocket
Not included in your delivery
1
Olive Oil for the Dressing
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Trim the butternut squash, halve lengthways, then scoop out the seeds (peel first if you prefer). Cut into 2cm chunks.
Trim the aubergine, then cut into roughly 2cm pieces.
Pop the aubergine and butternut onto a large baking tray.
Drizzle with oil, sprinkle with the baharat, then season with salt and pepper. Toss to coat, then spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast until the veg is golden and tender, 30-35 mins.
Meanwhile, halve and peel the red onion, then cut each half into 2cm wide wedges.
Halfway through roasting, turn the butternut and aubergine, then add the onion to the tray.
Stir together, then roast for the remaining time.
Meanwhile, crumble the Greek style salad cheese into small pieces.
In a small bowl, combine the yoghurt with the olive oil for the dressing (see pantry for amount). Season with salt and pepper, mix well, then set the yoghurt dressing aside.
Pop the flatbreads onto a baking tray.
When the veg has 5 mins of roasting time left, add the fig jam to the tray and carefully mix well to coat.
Return to the oven and pop the flatbreads on the middle shelf at the same time to warm until starting to turn golden, 3-4 mins.
When everything's ready, pop the flatbreads onto your plates.
Top with the roasted veg, rocket and Greek style salad cheese, then drizzle with the yoghurt dressing.
Enjoy!
