Name: Spinach & Yoghurt Flatbreads with Tomato & Olive Salad
Total time: 30 min
Yield: 4
Ingredients: SPINACH & YOGHURT FLATBREADS; 250g frozen chopped spinach, thawed; 1 cup (150g) self-raising flour; ½ cup (140g) greek yoghurt; 1 clove garlic, crushed; 2 tbsp extra virgin olive oil; TOMATO & OLIVE SALAD; 250g mixed cherry tomatoes, halved; 400g can cannellini beans, drained, rinsed; ½ cup (60g) pitted black olives; ¼ cup oregano leaves; 100g greek fetta, crumbled; ASSEMBLY INGREDIENTS; 100g tzatziki; 1 lebanese cucumber (130g), chopped; lemon wedges, to serve; 3 eggs; ½ cup rocket; 50g haloumi, grated; oregano leaves, to serve (optional)

VMG Recipes