Vegan | Vegetarian

½ small courgette

2 tomatoes

1 onion

60 g feta cheese

½ flatbread

2 Tbsp. whole milk yogurt

1 pinch of herb salt

1 pinch of pepper

300 g fresh seasonal fruit

Wash courgette and peel thin strips with a vegetable peeler. Wash tomatoes and slice thinly. Peel onion and cut into slices. Cut feta cheese into cubes.

Slice flatbread, spread with yogurt, season with herb salt and pepper and arrange remaining ingredients on top.

Bake at 180°C for approximately 5 minutes. If you prefer your vegetables raw, bake the flatbread before filling and fill afterwards.

When using this recipe to prepare a snack, add one serving of fresh seasonal fruit (other than bananas).

Extra tip*

This salad can be enhanced by adding 2 tablespoons of pumpkin seeds or pine nuts.

*(Extra calories for persons with extra high energy requirement - at least 8 hours of continuous standing a day or athletes performing 8 hours of sports per week)

Energy 503 kcal | Protein 17 g | Carbohydrates 83.5 g | Fibre 7.98 g | Fat 10.1 g