planted.bundles
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planted.news
Ingredients
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
Salt
Yoghurt sauce
60g vegan yogurt (unsweetened)
1 clove of garlic
Salt pepper
Products in this recipe
planted.kebab
Original
Preparation
1
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.
2
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.
3
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.
4
For the yogurt sauce, press the garlic and mix it with the vegan yogurt. Add salt and pepper to your taste.
5
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.
6
Then spread the flatbreads with the pesto, spread the planted.kebab on top and garnish with the yoghurt sauce.
7
Optional: Slice the blood orange, removing the peel if necessary. Decorate the flatbreads with the blood orange slices and some rocket.
