9 ingredients | 15 minutes | 2 servings

Ingredients

6 White Button Mushrooms (sliced)
1 Yellow Bell Pepper (medium, chopped)
80g Red Onion (chopped)
7ml Extra Virgin Olive Oil
2g Whole Wheat Flatbread
123g Hummus
43g Microgreens
19g Feta Cheese (crumbled)
Sea Salt & Black Pepper (to taste)

Directions

1. Preheat the BBQ or grill to medium-high heat. In a bowl, toss together the mushrooms, bell pepper, red onion, oil, salt, and pepper.

2. Transfer the vegetables to a grill-safe pan. Cook on the BBQ or grill for 10 to 12 minutes or until slightly charred.

3. Warm up the naan on the grill for about a minute, turning as needed.

4. Spread the hummus evenly on top of the naan. Top with charred vegetables, feta, and microgreens. Enjoy!

Hints & Tips

Leftovers - Best enjoy immediately. Refrigerate in an airtight container for up to two days.

Serving Size - One serving is equal to one flatbread.

Make It Vegan - Omit feta cheese or use a plant-based cheese instead.

More Flavour - Add mixed spices or a little chilli to the mix of vegetables.

No Microgreens - Omit or use arugula instead.