Recipes

Flatbread with Grilled Vegetables and Tomato Ketchup

Flatbread with Grilled Vegetables and Tomato Ketchup Flatbread with Grilled Vegetables and Tomato Ketchup Flatbread with Grilled Vegetables and Tomato Ketchup Flatbread with Grilled Vegetables and Tomato Ketchup Flatbread with Grilled Vegetables and Tomato Ketchup

Soft baked flatbread, warm grilled vegetables, tangy feta and a creamy, fresh sauce made with Oliehoorn Tomato Ketchup. A vegetarian recipe that is full of flavour, easy to make and seriously tasty.

Tomato ketchup
Lunch
Easy
For 2 servings

Ingredients (12)

Product

Tomato ketchup (consumer)

2 wholemeal flatbreads
1 red pepper
1 small courgette
1 red onion
1 tbsp olive oil
50 g rocket
30 g feta, crumbled
3 tbsp Oliehoorn Tomato Ketchup
2 tbsp Greek yoghurt
1 tsp lemon juice
1 pinch smoked paprika powder
Black pepper, to taste

Instructions(7)

1
Heat a griddle pan or frying pan.
2
Cut the red pepper into strips, the courgette into thin slices and the red onion into half rings.
3
Toss the vegetables with the olive oil and grill for 6 to 8 minutes, until softened and lightly charred.
4
Meanwhile, mix the Oliehoorn Tomato Ketchup, Greek yoghurt, lemon juice and smoked paprika powder into a smooth sauce.
5
Warm the flatbreads briefly in a dry pan or in the oven, following the instructions on the pack.
6
Divide the rocket over the flatbreads and top with the warm grilled vegetables.
7
Spoon over the ketchup yoghurt sauce and finish with the crumbled feta.

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