Honey Mustard Roasted Radish Gyros Style Flatbreads
with Greek Style Salad Cheese and Rocket
- Milk
- Cereals containing gluten
- Wheat
- Mustard
Ingredients
1 unit(s)
Baking Potato
100 grams
Radishes
2 unit(s)
Carrot
1 sachet(s)
Roasted Spice and Herb Blend
75 grams
Greek Style Natural Yoghurt
(Contains: Milk)
1 sachet(s)
Caramelised Onion Paste
50 grams
Greek Style Salad Cheese
(Contains: Milk)
2 unit(s)
Greek Style Flatbreads
(Contains: Cereals containing gluten, Wheat)
15 grams
Honey
10 grams
Wholegrain Mustard
(Contains: Mustard)
20 grams
Wild Rocket
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.
TIP: Use two baking trays if necessary.
When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.
Meanwhile, trim and quarter the radishes. Trim the carrot (no need to peel). Cut into roughly 1cm wide, 5cm long batons.
Pop the carrots and radishes onto a large baking tray. Drizzle with oil, season with salt and pepper and sprinkle over the roasted herb and spice mix, then toss to coat.
Spread out in a single layer. When the oven is hot, roast on the middle shelf until tender, 20-25 mins. Turn halfway through.
Meanwhile, put the greek yoghurt in a bowl and add the caramelised onion paste.
Season with salt and pepper and mix together, set aside.
Crumble the Greek style salad cheese into small pieces.
Once the veg and chips have finished cooking, transfer the chips to the baking tray with the radishes and carrots.
Put the flatbreads on the chips tray (no need to wash it).
Drizzle the flatbreads with olive oil and pop in your oven to warm through for 3-4 mins.
While the flatbreads warm, add the honey and mustard to the tray with the chips and veg and carefully mix to coat in the honey and mustard.
Put your warmed flatbreads on plates and divide the onion yoghurt between them. Use the back of a spoon to spread it over the flatbreads.
Top with the sticky veg and chips, the greek style salad cheese and a handful of rocket.
Drizzle with olive oil and add some black pepper.
Enjoy!
