Carrot flatbread with pesto and planted.kebab

Duration: 90 mins
Difficulty: Medium


4 Portions

200g flour
1 tsp salt
100ml carrot juice
2.5 tbsp oil
1/2 tsp baking powder
1/2 tsp turmeric
250g planted kebab
1 medium onion
optional: 1 blood orange
optional: 50g rocket

Carrot green pesto

1 bunch of carrot greens
1 clove of garlic
2 tbsp pine nuts
100ml olive oil

Yoghurt sauce

60g vegan yogurt (unsweetened)
1 clove of garlic
Salt pepper

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To make the flatbread, mix the flour, carrot juice, oil, baking powder, salt and turmeric in a bowl, work it into a smooth dough with your hands and let it rest, covered, in the refrigerator for 15 minutes.
Then divide the dough into 4 balls and roll out thinly and round. Bake the individual flatbreads in a non-stick pan over medium-high heat until the dough bubbles, then turn them over. Tip: To prevent the flatbreads from drying out, you can store them in an airtight container until serving.
For the pesto, toast the pine nuts in a pan until golden brown. Then process together with the remaining ingredients using a hand blender or a food processor to form a uniform mass.
For the yogurt sauce, press the garlic and mix it with the vegan yogurt. Add salt and pepper to your taste.
Peel and slice the onion. Heat the oil in a medium-sized pan and sauté the onions. Add the planted.kebab and fry for 4 minutes.
Then spread the flatbreads with the pesto, spread the planted.kebab on top and garnish with the yoghurt sauce.
Optional: Slice the blood orange, removing the peel if necessary. Decorate the flatbreads with the blood orange slices and some rocket.

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