المكونات
- SpinneysFOOD Organic Cucumber 1
- SpinneysFOOD Feta 250g
- Sour cream 160g
- SpinneysFOOD Bottled Drinking Water 2 tsp
- Garlic clove 1
- Lemon 1
- Snacking cucumbers 4
- Rice vinegar 2 tbsp
- SpinneysFOOD Pure Sunflower Oil 2 tbsp
- Curry leaves A handful
- SpinneysFOOD White Sesame Seeds 1 tsp
- Flatbread of choice 4
- Mild honey 2 tbsp
- SpinneysFOOD Microgreens A handful
Nutrition (Per serving)
- سعرات حرارية 515
- دهون 31.7g
- المشبعة 15.4g
- بروتين 15.2g
- الكربوهيدرات 42.2g
- السكريات 13.9g
نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."
Flatbread with creamy feta, cucumber and crispy curry leaves
Asian 30 Mins Prep · 5 Mins Cook
- Finely grate the cucumber and squeeze out all the liquid.
- To make the creamy feta, place all the ingredients in a blender or food processor and blitz until smooth. If the mixture is too thick, add a teaspoon or two of water to the blender to thin it out.
- To make the vinegar cucumbers, halve the cucumbers lengthways and place in a bowl. Add the vinegar and toss to coat.
- To make the crispy curry leaves, heat the oil in a small frying pan. Add in the curry leaves and sesame seeds. Fry until fragrant and crisp. Drain on a paper towel.
- Place a griddle pan over a medium heat. Once hot place the flatbread on the pan and turn periodically until slightly golden and crisp.
- To serve, divide the creamy feta between flatbreads and spread evenly. Top with the vinegar cucumbers, crispy curry leaves and sesame seeds. Finish off with a drizzle of honey and microgreens.