Pickled Carrot & Onion Flatbread: Recipe

*[content_slider]

[content_slide]

[/content_slide]

[/content_slider]

RECIPES | What do you do when you’ve got some spare flatbreads, vegetables, and other ingredients in the fridge and don’t know what to do with them? You whip together a recipe and see how it goes! This easy to make pickled carrot and onion flatbread recipe goes down an absolute treat with fresh, zesty Lebanese inspired flavours.

---

Preparation Time: 10 minutes / Cooking Time: 15 minutes / Serves: 1-2 people

---

Ingredients

The Pickled Carrot

• 45ml red rice vinegar
• 20g brown sugar
• 2g table salt
• 2-3 small multi-coloured carrots, thinly sliced with a mandolin

Flatbread

• ¼ red onion, sliced finely
• 2g fresh parsley, roughly chopped
• 1g sumac
• 10ml extra virgin oil
• salt and pepper
• 30g natural yoghurt
• flatbread

Method

The Pickled Carrot

1. Add the carrots into a saucepan with the brown sugar, salt, red rice vinegar, and boiling water (just enough to cover the carrots).
2. Simmer for 10 minutes and then drain the carrot.

The Flatbread

1. While the carrots are simmering, place the flatbread in the oven for 5-7 minutes at 160°C fan forced.
2. Remove the flatbread from the oven and evenly spread the yoghurt across the flatbread.
3. Evenly place the carrots, onion, and parsley on top of the yoghurt.
4. Sprinkle with sumac, salt and pepper.
5. Drizzle with olive oil to finish.

Notes

You don’t have to use an assortment of coloured carrots – orange ones only will work fine. It might not look quite as impressive, but it’ll still taste the same.