Ingredients
- 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)
- Calories 515
- Fat 31.7g
- Saturates 15.4g
- Protein 15.2g
- Carbs 42.2g
- Sugars 13.9g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Flatbread with creamy feta, cucumber and crispy curry leaves
Asian 30 Mins Prep ยท 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.