Level up your flatbread game with these vegetarian Spiced Cauliflower and Chickpea flatbreads, loaded with baby spinach and a delicious homemade eggplant relish. This is the perfect vegetarian dinner recipe that looks as good as it tastes.
There's a few elements to this recipe, which you might like to prep in advance to help this meal come together quickly on a weeknight.
Firstly, prepare a delicious jar of Eggplant relish. This keeps for a week in the fridge and is perfect for spreading on sandwiches, adding to curries or jazzing up a cheese platter. A versatile veggie loaded spread to have on hand!
We've also included instructions for a quick pickled beetroot to add a tangy pop to these flatbreads and work as another versatile veggie garnish throughout the week. You could also use your favourite store bought alternative, or you can pickle cucumber or radish if that's what you have in the fridge!
Finally, the avocado and garlic yogurt dip adds the finishing creamy touch to these flatbreads, pulling all the textures and flavours of the toppings together. We guarantee you'll be scooping for seconds!
MAKE THE EGGPLANT RELISH:
CAULIFLOWER AND CHICKPEA TOPPING:
TO PREPARE THE BEETROOT PICKLE:
TO MAKE THE AVOCADO AND GARLIC YOGURT SPREAD:
TO ASSEMBLE THE FLATBREADS:
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