Flatbread with grilled vegetables and zero-waste mayo @dann.anthes

Ingredients

KNÅDA Bread Mix Flatbread

GURKA INLAGD cucumber slices

ROSTAD LÖK fried onions

SMAKRIK organic rapeseed oil, wild garlic flavour

1 aubergine

1 courgette

1 tin/jar of chickpeas

2 garlic cloves

Basil

Olive oil

Salt & pepper

1. First prepare and bake the flatbreads according to the package instructions. Set aside.

2. For the grilled vegetables, finely slice the courgette and aubergine and fry in a pan with a little olive oil and salt & pepper. Use a sieve to separate the chickpeas from their liquid (this is known as aquafaba). Reserve the liquid and keep it to one side; you’ll need this shortly. Sauté the chickpeas with some finely chopped garlic. Chiffonade the basil. Set all the prepared ingredients to one side.

3. To make the zero-waste mayo, mix the aquafaba in a 1:2 ratio together with rapeseed oil and a pinch of salt in a blender until it reaches the consistency of mayonnaise. Season to taste and add a little salt if needed. Pour into a sauce bottle.

4. Now you can add your toppings to the flatbreads using the prepared ingredients: start with the grilled vegetables and pickled cucumbers and then sprinkle on some basil and roasted onions as needed. Finally, top it off with some of the mayo you just made. Bon appétit!